December 2000 CLASSIFICATION DEFINITIONS 426 - 1

CLASS 426, FOOD OR EDIBLE MATERIAL: PROCESSES, COMPOSITIONS, AND PROD­ B. EDIBLE FOOD PRODUCTS IN COMBINATION UCTS with Nonfood Materials Which Are Generally:

SECTION I - CLASS DEFINITION 1. Products or compositions of A. above in combination with a package structure, inedible casing, a liner or base, This class provides in general for products and composi­ an infusion bag, etc.. tions in any physical form which are intended to be con­ sumed by human being or lower animals in whole or 2. Compounds which have the same function as in (A. part via the oral cavity. 1-3) in combination with an inedible material.

Food and edible will be used synonymously and inter- 3. Potable water in a package. changeable herein only in those situations where the edible is intended to be consumed and is not merely in a 4. Chewing gum and chewing gum bases, per se. nontoxic form which is ancillary to its ultimate and intended purpose, e.g., adhesive for stamps, etc.. This C. THIS CLASS IS THE GENERIC CLASS FOR: class includes the following subject matter not provided for elsewhere. 1. Flavoring compositions wherein at least one of the ingredients is not a carbohydrate type material. A. EDIBLE PRODUCTS OR COMPOSITIONS 2. Sweetening compositions wherein at least one of the 1. Products or compositions which historically have ingredients is a noncarbohydrate type material. been considered to be a food, and products or composi­ tions which contain a naturally occurring material (i.e., D. GRIT AND OTHER MATERIALS which are con­ plant or animal tissue) which has been historically sumed so as to aid in mastication of a food. regarded as a food; e.g., milk, cheese, apples, bread, dough, bacon, whiskey, etc.. E. PROCESSES OF ADMINISTERING the products or composition of A-D above to an animal via the oral 2. Products or compositions which are known to have cavity. or are disclosed as having nutritional effect. F. PROCESSES OF ADMINISTERING a compound 3. Products or compositions which are closed or having the same function as the compositions or prod­ claimed as being edible or which; perfect, modify, treat, ucts of A-D above to an animal via the oral cavity. or are used in conjunction with an edible such as (1) or (2) above or with another edible, so as to become part of G. Processes Of Treating live animals with a product, the edible composition or product, or which converts a compound, or ferment that perfects the food made from nonedible to an edible form. said animal in combination with a butchering operation, or processes of removing a food product from a live ani­ 4. Plural inorganic elements or minerals for fortifica­ mal followed by a treatment of the removed food, or a tion. butchering operation followed by an operation that is proper for this class. 5. Mixtures of enzymes which are edible, per se, or which are used in preparing a product or composition H. PROCESSES OF PREPARING treating or perfect­ proper for this class. ing the products or compositions of A-D.

6. Products or compositions proper for this class which I. SINGLE USE INFUSION containers or receptacles contain a live micro-organism which enhances or per­ which are specific for preparing a food and which are fects the digestive action of the intestinal tract, e.g., devoid of structure which specifically cooperates with a Bacillus acidophilus milk, etc.. food apparatus.

7. Edible bait. J. COMPOSITIONS AND METHODS OF USE solely disclosed or claimed for treating or perfecting a food 8. Edible products or compositions which have struc­ material. tural characteristics.

December 2000 Edition 426 - 2 CLASSIFICATION DEFINITIONS December 2000

two materials are recited or wherein proportions are CLASSIFICATION GUIDELINES FOR THIS CLASS: recited, the original has been placed in Class 426, e.g., at least X%, etc.. Patents have been placed herein on the general rule of placing the patent as an original in the first appearing See References to Other Classes, below, for Related subclass of this class that provides for the claimed sub­ Compound Classes and the lines with Class 426. ject matter. B. LINES WITH RELATED COMPOSITION This class regards all ingredients or additives that are CLASSES. involved in preparing an edible as being proper herein. 1. The rules for determining Class placement of the Therefor each ingredient or additive used in food prepa­ Original Reference (OR) for claimed chemical composi­ ration, whether naturally occurring as a product of tions are set forth in the Class Definition of Class 252 in nature or synthetically produced, that becomes a part of the section LINES WITH OTHER CLASSES AND an edible composition, or treats an edible composition WITHIN THIS CLASS, subsection COMPOSITION or is either disclosed or claimed as being edible, is to be CLASS SUPERIORITY, which includes a hierarchical regarded as being edible. ORDER OF SUPERIORITY FOR COMPOSITION CLASSES. Ingredient or additive does not include packaging mate- rials, containers, paper products, etc.. or any other mate- 2. Specific Class Lines: rial which would not reasonably be regarded as being edible. Further, water in any of its physical forms, car- See References to Other Classes for the line between bon dioxide, nitrogen, the inert gases or mixtures com­ Class 426 and Related Composition Classes posed thereof are not regarded as an additive or ingredient, except, wherein the same is specifically pro­ C. LINES WITH RELATED PROCESS CLASSES. vided for by subclass title or definitions thereof, e.g., ice coated, etc.. The following general rules only apply in those situa­ tions where the process claims are (1) equally compre­ hensive, (2) control ultimate classification, (3) and no SECTION II - LINES WITH OTHER CLASSES specific note in Class 426 or some other class is applica­ AND WITHIN THIS CLASS ble.

A. LINES WITH RELATED COMPOUND CLASSES 1. General Treating Classes

1. A compound, per se, is classified in the compound The following general classification rules apply between class regardless of utility. However, a patent having Class 426 and the General Treating Classes. only process claims for making a protein and reciting the step of texturizing or other food perfecting step will a. The process claims are silent as to the material be classified in Class 426. Further a texturized protein treated, disclosure is specific to an edible, claims are is proper for Class 426: limited to a sole separation performed in one of the Gen­ eral Treating Classes, classification is proper in the a. Where a patent claims a composition in nominal ter­ appropriate General Treating Class. minology only, e.g., “a composition comprising an edi­ ble amount of compound X”, and there are no claims to b. The process claims are silent as to the material a method to use, the original has been placed in the com­ treated, disclosure is specific to an edible, the claims are pound class. limited to combined operation provided for specifically in Class 426 and in a General Treating Class, classifica­ b. Where a patent contains at least one claim to a tion is proper in Class 426, except for general treating method of use, even if the method refers only to a partic­ Classes 241, Solid or Disintegration Material Comminu­ ular ingredient as being edible, the patent has been tion, subclasses 6+ and Class 62, Refrigeration, sub- placed herein as original, (except when another use is classes 68+. also claimed which is superior to Class 426). c. The process claims are drawn to treating edibles and c. Where a patent claims a composition wherein at least nonedibles, or are limited to edibles, the claims are lim-

December 2000 Edition December 2000 CLASSIFICATION DEFINITIONS 426 - 3 ited to operation performed in one of the General Treat­ treated; disclosure is specific to a food, classification is ing Classes, classification is proper in the appropriate appropriate in Class 426. General Treating Class. b. Claims are limited to an edible; classification is d. The claims are classified in Class 426 when the proper in Class 426. claims are limited to an edible and the treating involves an operation that is provided for in Special Treating c. The process claims are silent as to the material Class, e.g., molding, dyeing, etc..; or are operations that treated; the disclosure refers to edible and nonedibles; are proper subject matter for Class 426, per se, e.g., pre- the claims are limited to operations performed in one paring a composition, etc..; or are operations that are special treating class; classification is proper therein. provided for in a General Treating Class that are in com­ bination with a Class 426 operation, e.g., drying and d. There are individual process claims to treating an subsequently cooking, etc..; or are combinations of two edible and a nonedible; the claims whether drawn to the or more General Treating Classes, e.g., cleaning and edible or nonedible are limited to operations performed then cutting, etc.., or are combinational operations that in one Special Treating Class; classification is proper are specifically provided for in one of the General Treat­ therein. ing Classes and in Class 426 as well, e.g., freezing and packaging, drying with cooling, except for Class 241, e. The process claims are silent as to the material Solid Material Comminution or Disintegration, sub- treated; disclosure includes both edibles and nonedibles; classes 6+ and Class 62, Refrigeration subclasses 68+ claims are not limited to subject matter for a single Spe­ which specifically provide for edible materials. cial Treating Class; classification is proper in the appro­ priate General or Special Treating Class that provides e. The process claims are silent as to the material for the overall combination. treated; disclosure includes both edibles and non-edi­ bles; claims are not limited to subject matter for a single f. Some classification as in (E) above when claims are General Treating Class, classification is proper in the presented which are drawn to edible and nonedible spe­ appropriate General or Special Treating Class that pro­ cies, and claimed subject matter is not limited to a single vides for the over-all combination. Special Treating Class. f. The process claims are drawn to treating edibles and g. See 1 of this same section for a further discussion nonedibles; claims are not limited to subject matter for a into the classification of processes between classes. single General Treating Class; classification is proper in the appropriate General or Special Treating Class that See References to Other Classes, below for examples of provides for the over-all combination. some of the Special Treating Classes and the lines between those classes and Class 426. g. In the event that an appropriate General or Special Treating Class is not available to handle the question of D. LINES WITH PRODUCT CLASSES classification, then classification will be based on alter- natives such as superiority of certain compositions over 1. Package Classes others (see the notes relating herein to compositions and to methods of preparing thereof, Section C) or will be Class 206, Special Receptacles and Packages, provides based on superiority of types of technology (see for special receptacles adapted to contain an edible and DUPACS section 326). for packaged products not elsewhere provided for. Class 426, provides for (1) a package which is solely disclosed See References to Other Classes, below, for examples of or claimed as containing an edible therein, or (2) a non- General Treating Classes in the following art areas (as edible package containing packaged material, therein, well as the lines between Class 426 and these classes) : which material is additive in nature, said material being solely disclosed for treating or perfecting an edible and 2. Special Treating Classes wherein the edible is not claimed in the package.

The following classification rules apply between Class Class 221, Article Dispensing 426 and the Special Treating Classes. Class 222, Dispensing, for processes and apparatus for a. The process claims are silent as to the material dispensing not elsewhere classified.

December 2000 Edition 426 - 4 CLASSIFICATION DEFINITIONS December 2000

the bleached product. (See Lines With Related Classes 221 and 222 provide for Class 206 subject mat­ Process Classes, “Special Treating Classes” ter having a significant dispensing feature. above) 29, Metal Working, for metallic or free-metal-con­ Class 84, Music taining materials either in the form of a single layer or a stock material laminate including at 2. Amusement And Music Classes least two layers or components of such metal­ liferous material next to each other. Class 426 273, Amusement Devices: Games provides for stock material of the type in Class 29 in combination with a Class 426 edible. (see 446, Amusement Devices: Toys Lines With Product Classes, “General Article or Product Classes” above) The above classes provide for subject matter of their 34, Drying and Gas or Vapor Contact With Solids, class not limited by the claims or the disclosure to the provides for drying processes or the contacting use of an edible ultimate consumption. of a solid with either or both a gas or vapor. Class 426, provides for processes of treating Class 426, provides for Class 84, Class 273 and Class edible materials which are subsequent to a 446, subject matter limited by the claims or disclosure to Class 34 operation, and all edible perfecting utilizing a Class 426 material which is ultimately operations which are precedent to or concur- intended to be consumed. Questions of doubt as to rent with a Class 34 operation, except for oper­ whether the article prepared from or containing a Class ations involved in perfecting the Class 34 426 material is ultimately to be consumed are to be operation; Class 426 also provides for pro­ resolved by classification into Class 426. cesses limited by the claims or disclosure to the roasting or cooking of an edible. (See Lines 473, Amusement Devices: Games With Related Process Classes, “General Treat­ ing Classes” above) 3. General Article or Product Classes 43, Fishing, Trapping, and Vermin Destroying, for imitation or artificial bait with an emitting sub- See References to Other Classes below for General Arti­ stance, e.g., flavor, etc.., and for the combina­ cle or Product Classes and the line with Class 426. tion of an edible bait and an inedible bait holder, etc.., so as to conserve the bait. Class 426, provides for processes of treating an edi­ SECTION III - REFERENCES TO OTHER ble with biocide not elsewhere provided for, CLASSES and for processes of treating and preparing an edible bait and the resulting product. (see SEE OR SEARCH CLASS: Lines With Product Classes, “General Article 8, Bleaching and Dyeing; Fluid Treatment and or Product Classes” above) Chemical Modification of Textiles And Fibers, 40, Card Picture, Or Sign Exhibiting, for indicia is the generic home for dyeing processes, and carried by a receptacle. for compositions for dyeing. Class 8 is also the 47, Plant Husbandry, provides for processes of generic home for processes, for treating hides, treating the earth and its products which are not skins, feathers, and animal tissues with chemi­ provided for elsewhere and provides specifi­ cal and fluids and for the compositions used in cally for processes of treating agricultural such treatments. Class 8 is also the generic products which have not been separated from home for processes of bleaching. Class 426, their natural habitat. Class 426 provides for provides for dye composition, e.g., artificial processes of treating agricultural products coloring, etc.., process of dyeing and dyed which have been separated from their habitat material all limited to an edible. Class 426 also so as to prepare or perfect an edible therefrom. provides for methods of treating animal mate- (See “Special Treating Classes” above) rial to prepare an edible therefrom, e.g., casing, 53, Package Making, provides for methods of etc.. and to the compositions used in such a packaging contents including the packaging of treating operation. Class 426 also provides for an edible material. Class 426, provides for the a method of bleaching an edible, e.g., flour, packaging of an edible when said packaging etc.., bleachant used in such a method, and to operation is in combination with additional

December 2000 Edition December 2000 CLASSIFICATION DEFINITIONS 426 - 5

steps for preparing, treating, or preserving the treating, making, or prefecting an edible except edible, said steps occurring either precedent to, for those operations that are solely involved in concurrent with or subsequent to the packaging perfecting the cutting or severing operation, as operation. (See Lines With Related Process well as methods for cutting or severing an edi­ Classes, “General Treating Classes” above) ble plastic which results in a molding or shap­ 57, Textiles: Spinning, Twisting, and Twining, for ing of the edible by a flowing and reshaping of textile strands, having structural limitations the plastic edible. (See Lines With Related Pro­ which are coated or impregnated and where the cess Classes, “General Treating Classes” coating or impregnation took place prior to above) assembly thereof to form the product. Class 95, Gas Separation: Processes, for processes 426 provides for a textile strand which is sur­ involving steps resulting in separation of a gas face coated or impregnated with a Class 426 from a fluid mixture comprising (a) a gas and edible. (see Lines With Product Classes, solid or liquid particles entrained therein, (b) a “General Article or Product Classes” above) liquid and gas entrained therein, or (c) a plural­ 62, Refrigeration, provides for refrigerating pro­ ity of gases. Class 426, provides for the sepa­ cesses even though limited to treating an edi­ ration of a gas from an edible material when ble, subclass 58 for the separation of ice crys­ the separation is part of an operation in perfect­ tals so as to dry an edible; subclass 60 for pack- ing the edible nature of the material worked on aging a general commodity involving or wherein the gas separation is utilized in a refrigeration; subclasses 66+ and in particular subsequent edible perfecting operation. Opera­ subclasses 69+ therein for introducing air tions designed to merely recover a gas from an while congealing a flowable material, e.g., ice edible, wherein the gas itself has no edible cream, etc.. Class 62 also provides for a refrig­ value, are proper in Class 95. (See “Special erated package of general commodity. Class Treating Classes” above) 426, provides for processes of refrigeration 99, Foods And Beverages: Apparatus, for appara­ food (1) combined with an additional food tus used in particular or perfecting a food, in working operation or (2) wherein the refriger­ particular subclasses 275+, for beverage mak­ ating agent becomes a part of the food (e.g., ing apparatus and subclasses 324+, for cooking sugar refrigerant also sweetens the food). apparatus. Also, the above subclasses for Class 426, also takes a refrigerated package apparatus provided therein (which performs a limited to containing a food and a frozen article mechanical operation on the food other than if it is a food or used with a food for purposes containing the same, e.g., package and related other than cooling as with ice. Claims to an matter, etc..) when combined with a food in article which functions as a food and some name only. Class 426 provides for processes other function is classified as an original in and methods of using the apparatus of Class 99 Class 426 and cross-reference to Class 62. (See in a food preparing or treating operation. Class Lines With Related Process Classes, “General 426 also provides for an infusion bag or recep­ Treating Classes” above) tacle, per se, of the single use variety which is 73, Measuring And Testing, is the generic class for specific to preparing a food and which is processes for performing a test or measurement devoid of structure and which specifically on an edible. Class 426, provides for processes cooperates with a Class 99 apparatus, and for of performing a test or measurement on an edi­ infusors having a soluble charge. ble combined with additional steps for treating, 100, Presses, for methods of compacting by a preparing, or perfecting an edible, e.g., commi­ mechanical interlock. Class 426, for a process nuting, forming, adding ingredients, etc.., of compacting an edible or for a method of except those operations that are solely expressing an edible liquid, combined with an involved in perfecting the testing or measuring. additional operation for treating, making, or (See Lines With Related Process Classes, prefecting an edible, with the exception of an “General Treating Classes” above) additional operation that is solely involved in 83, Cutting, provides for a mere method of cutting prefecting the compacting or compressing or severing an edible; wherein the cut portions operation. (See Lines With Related Process are all of the same type of material. Class 426, Classes, “General Treating Classes” above) provides for methods of cutting or severing an 106, Compositions: Coating or Plastic, provides for edible combined with other operations for a coating, impregnating, or plastic composition

December 2000 Edition 426 - 6 CLASSIFICATION DEFINITIONS December 2000

not provided elsewhere. Class 426 provides all edible casings and all casings which are for a coating, impregnating or plastic composi­ derived from animal material. Questions of tion which is solely disclosed or claimed as doubt as to whether the casing is edible or being edible. (See “Lines With Related Com­ inedible are to be resolved by classification position Classes” above) into Class 138. Class 426 also provides for all 131, Tobacco, for a tobacco product or to a tobacco edible tubular products and for their method of substitute intended to be smoked or chewed. preparation. (see Lines With Product Classes, Class 426 provides for chewing gum and for “General Article or Product Classes” above) flavoring compositions which may be used in 139, Textiles: Weaving, for a single or plural layer tobacco or in a tobacco substitute. stock material product which is coated or 127, Sugar, Starch, and Carbohydrates, subclasses impregnated and where the sole disclosure is 29 through 33 for (1) Sugars, Starches, and that coating or impregnation took place prior to Carbohydrates including those claimed as weaving. Class 426 provides for a woven being edible, (2) Impure forms of the above product which is coated or impregnated which which originates from a single source, e.g., is a Class 426 edible. (see Lines With Product maple sugar, etc.. (3) mixtures solely com­ Classes, “General Article or Product Classes” posed of any of the above even if claimed as above) being edible, (4) any of the above subject mat­ 141, Fluent Material Handling, with Receiver or ter combined with a preservative, e.g., anti- Receiver Coacting Means, for a process for caking, etc.. Class 426, takes the combination filling a container with fluent edible. Class 426, of an edible nonpreservative, in Class 127 type provides for the filling of a receiver with a flu­ material combined with a Class 127 type mate- ent combined with a step of treating, preparing, rial or mixture of compound so as to provide an or perfecting the edible, with the exception of edible composition e.g., sugar syrup mixed those operations that are involved in perfecting with an essential oil, etc.. (See “Lines With the filling operation. Related Compound Classes“ above) 159, Concentrating Evaporators, provides for pro­ 134, Cleaning And Liquid Contact With Solids, for cesses peculiar to the concentration of solids in cleaning and liquid contact with solids includ­ solution or suspension, even if solely disclosed ing the cleaning of an edible by removing natu­ or claimed as being edible, by the evaporation rally occurring material therefrom. Class 426, of the liquid containing the solid and by the provides for processes of treating a solid edible recovery of the concentrate. The concentrate with liquid material which is not elsewhere may be a liquid and need not be carried to the provided for. Class 426, provides for all Class point of crystallization or dryness. Class 426, 134 processes which are combined with other provides for processes limited to concentration operations for treating, making, or prefecting by evaporation and the recovery of an edible an edible, except for those that are involved in material, wherein said concentrating step is prefecting the Class 134 operation. Class 426 combined with other operations for treating, also specifically provides for the removal of a making, perfecting an edible, except for those pesticidal residue. (See Lines With Related operations that are solely involved in perfect­ Process Classes, “General Treating Classes” ing the concentrating operation. (See Lines above) With Related Process Classes, “General Treat­ 137, Fluid Handling, in particular subclass 125 for ing Classes” above) handling processes involving a carbonated 119, Animal Husbandry, for a method of treating an potable beverage prior to dispensing, Class 426 animal other than man to improve its well provides for methods of handling a carbonated being including the feeding of an edible thereto potable beverage combined with additional and for inventions applicable to the propaga­ steps for treating, preparing, or prefecting the tion, rearing, training, e.g., flavored catnip beverage and which combination is not pro­ balls, etc., and care of living animals. Class vided for elsewhere. (See Lines With Related 119, also provides for treating an animal to Process Classes, “General Treating Classes” increase its growth rate or produce a superior above) quality of meat if the method is more than the 138, Pipes and Tubular Conduits, provides for cas­ mere application or applications of a class 426 ings which are open ended and are not dis­ compound or composition. Class 426, pro­ closed as being edible. Class 426, provides for vides for a mere method of feeding an edible to

December 2000 Edition December 2000 CLASSIFICATION DEFINITIONS 426 - 7

an animal; provides for converting inedible employed and unvaporized solid carbonaceous forms of an animal into an edible condition; material. Class 426, provides for a class 201 provides for the treatment of an animal fol­ type distillation operation wherein the claims lowed by a slaughtering operation; provides for or claimed disclosure is limited to preparing or grit and processes of preparing grit useful for perfecting a food. (See Lines With Related Pro­ mastication; provides for methods of feeding cess Classes, “Special Treating Classes” an animal and utilizing the waste material of above) the animal as an edible material. (See Lines 203, Distillation: Processes, Separatory, provides With Related Process Classes, “Special Treat­ for processes of merely recovering alcohol ing Classes” above) from a fermented beverage by distillation with- 156, Adhesive Bonding and Miscellaneous Chemi­ out the preparation of the beverage. Class 426, cal Manufacture, is the general home for pro­ provides for separatory distillation processes cesses of manufacturing an article involving a limited to edible treating or perfecting. Class chemical reaction and for processes of bonding 426 also provides for processes of removing parts together utilizing a nonmetallic cement. alcohol to prepare a distilled beverage by a dis­ Class 426, for claims or claimed disclosure tillation process. (See Lines With Related Pro­ limited to the bonding together of a material cess Classes, “Special Treating Classes” which is partly or wholly edible, e.g., sand­ above) wich, cookie, etc.. (See Lines With Related 204, Chemistry: Electrical And Wave Energy, for Process Classes, “Special Treating Classes” processes in general for treating or preparing above) materials involving the application of electri­ 162, Paper Making and Fiber Liberation, provides cal, radiant, or wave energy; and for processes for paper impregnated with a nonfiber additive, of preparing vitamins involving electrical or said additive having been incorporated into the wave energy. Class 426, provides for pro­ paper prior to being made into a paper stock. cesses limited by a claim or by the disclosure Class 426 provides for a paper made by a Class to treating or preparing an edible by the appli­ 162 operation wherein the nonfiber additive is cation thereto of electrical, radiant, or wave a Class 426 edible. (see Lines With Product energy. (See Lines With Related Process Classes, “General Article or Product Classes” Classes, “Special Treating Classes” above) above) 209, Classifying, Separating, and Assorting Solids, 165, Heat Exchange, provides for processes relating provides for methods of separating solid mate- to the transfer of heat from one material to rials including an edible and assorting or segre­ another. Class 426, provides for processes of gating them in grades or classes according to heat exchange limited by the disclosure or physical characteristics, e.g., separation of claims to heating an edible. Class 426, pro­ grain, vegetables, flour, etc.. Class 426, pro­ vides for fermentation processes that are solely vides for all processes of class treating an edi­ disclosed or claimed in preparing an edible, ble by a Class 209 operation in combination and for mixtures of enzymes or ferments solely with an operation not provided for elsewhere disclosed or claimed as edible or used in the and for combinations of operations provided preparation of an edible. Class 426 provides for in Class 209 which are limited to operating for compositions and processes of preparation on an edible. (See Lines With Related Process relating to compositions which have the capac­ Classes, “General Treating Classes” above) ity to ferment and produce an edible, but which 221, Article Dispensing, provides for processes of are claimed as being in an inactive state, and dispensing which may involve dispensing of an also provides for compositions which are edible material. Class 426, provides for meth­ undergoing a fermentation to produce an edible ods of dispensing edible materials combined product. (See Lines With Related Process with additional steps of treating, preparing, or Classes, “Special Treating Classes” above) perfecting the edible other than those opera­ 201, Distillation: Processes, Thermolytic, provides tions which are solely involved in perfecting for the heating of a solid carbonaceous material the dispensing operation. (See Lines With to cause a compound or compounds in the Related Process Classes, “General Treating material to undergo a chemical decomposition Classes” above) to form different chemical substances, at least 222, Dispensing, provides for processes of dispens­ some of which are volatile under the conditions ing which may involve dispensing an edible

December 2000 Edition 426 - 8 CLASSIFICATION DEFINITIONS December 2000

material. Class 426, provides for processes of all processes in preparing, treating, or perfect­ dispensing edible materials combined with ing an edible seed or seed part not provided for additional steps for treating, preparing, or per­ in Class 241 and for all operations involving fecting the edible other than those operations comminuting or disintegrating of any other edi­ which are solely involved in perfecting the dis­ ble material. (See Lines With Related Process pensing operation, and for operations of dis­ Classes, “General Treating Classes” above) pensing where the material is shaped by the 260, Chemistry of Carbon Compounds, Class 426: outlet of a dispenser so that the material deliv­ Provides for a Class 260 compound in admix­ ered has a desired shape. (See Lines With ture with a preservative when the mixture thus Related Process Classes, “General Treating formed is claimed or solely disclosed as having Classes” above) a Class 426 utility. Provides for an extract 210, Liquid Purification or Separation, for a process solely disclosed or claimed as having a Class of the type classified in Class 210 not limited 426 utility and not provided for elsewhere. Pro­ by a claim or by the disclosure to an edible; vides for an essential oil composed of a plural­ and for methods of purifying or separating ity of constituents solely disclosed or claimed water. Class 426, provides for a process of as having a Class 426 utility. Provides for com­ purifying or separating a liquid other than positions solely disclosed or claimed as having water when the liquid is claimed or solely dis­ a Class 426 utility which are admixtures con­ closed as being edible. (See Lines With Related taining at least one Class 260 compound. Pro­ Process Classes, “Special Treating Classes” vides for a mixed product of reacted and above) unreacted components which is solely dis­ 215, Bottles And Jars, for bottles and jars adapted to closed or claimed as having a Class 426 utility contain an edible. and which is produced by chemically reacting a 217, Wooden Receptacles, for receptacles made of Class 260 natural or single source product, wood adapted to contain an edible. which reaction only effects a reaction on cer­ 219, Electric Heating, provides for processes of tain of the components of the natural or single electrically heating a material. Class 426, pro­ source product. Provides for a mixture which is vides for processes of electrically heating a solely disclosed or claimed as having a Class material claimed or solely disclosed as being 426 utility and which is produced by removing edible. (See Lines With Related Process a component from a Class 260 natural or single Classes, “Special Treating Classes” above) source product. Provides for a product which is 220, Receptacles, for metal receptacles adapted to solely disclosed or claimed as having a Class contain an edible and for all receptacles not 426 utility and which is produced by first treat­ elsewhere classified. ing so as to separate a Class 260 natural or sin­ 229, Envelopes, Wrappers, and Paperboard Boxes, gle source product into components and then for paper receptacles adapted to contain an edi­ reblended. Provides for plant extracts and ble. essential oils, including those from a single 241, Solid Material Comminution or Disintegration, source which usually are treated as com­ provides (1) for comminuting of solid cereal pounds, which have traditionally been used as materials or other seed or seed parts, per se; (2) condiments, flavor enhancers, seasoning or fla­ for comminuting plus physical steps which voring; such as citrus oil, etc.. (See “Lines facilitate the comminuting of the material of With Related Compound Classes“ above) (1) above; or (3) for additional steps involving 264, Plastic and Nonmetallic Article Shaping or these materials combined with comminuting, Treating: Processes, is the generic class for such as (A) Separation or classification of the processes for molding, casting or shaping of material into grades or sizes, including the nonmetallic materials. Class 264 provides for recombining of separated ingredients of a sin­ example, in subclass 4 for encapsulating nor­ gle starting material; (B) Separation of fluids mally liquid materials, subclasses 41+ for pore from the material involving no chemical forming in situ, subclasses 73+ for random var­ change in the material, e.g., filtering, drying, iegated coloring during molding, subclasses etc..; (C) Heating or cooling the material; (D) 109+ for forming articles by uniting randomly Separating of comminuting aids from the mate- associated articles, subclasses 176+ for shaping rial, which operation may involve dissolution by extrusion and in particular subclass 202 for or a chemical reaction. Class 426, provides for protein shaping, and subclasses 239+ for

December 2000 Edition December 2000 CLASSIFICATION DEFINITIONS 426 - 9

mechanical shaping or molding to form or preservative agent in combination with a Class reform a shaped article. Class 426, provides 423 material. Classes 532-570 provide for for processes of the type classified in Class 264 organic compounds and processes or preparing when said processes are solely claimed or such compounds, not provided for elsewhere, solely disclosed for the treatment of an edible including those claiming a 426 utility. Plant material. (See Lines With Related Process extracts and essential oils, as well as processes Classes, “Special Treating Classes” above) for preparing them, when claimed, disclosed or 232, Deposit and Collection Receptacles, see sub- historically considered to have use as a food or classes 41+ therein for milk receptacles. flavoring agent are not provided for in the 532- 376, Induced Nuclear Reactions: Processes, Sys­ 570 Series of Classes; they are provided for in tems, and Elements, for processes of subjecting Class 426 even when derived from a single an edible to nuclear radiation by a nuclear reac­ source. (See “Lines With Related Compound tor provided that more than just a mere refer­ Classes“ above) ence to a nuclear reactor is claimed. Class 176 424, Drug, Bio-Affecting and Body Treating Com­ also provides for processes of irradiating an positions, provides: i. for an edible composi­ edible for the purpose of research or in prepar­ tion designed to be administered to an animal ing a specimen. Class 426, provides for a pro­ by a route which is other than the oral cavity; cess of subjecting an edible to a nonstructurally ii. for an edible composition which contain an defined radiation device. (See Lines With additive in excess of the normal amount that is Related Process Classes, “General Treating usually required of that additive so as to main­ Classes” above) tain the normal metabolism of the animal, e.g., 383, Flexible Bags, appropriate subclasses for a vitamin, amino acid, etc..; iii. for composi­ flexible, nonedible bag of that class type. tions solely composed of vitamins with or 422, Chemical Apparatus and Process Disinfecting, without a carrier; iv. for a nonlaxative additive Deodorizing, Preserving, or Sterilizing, is the in combination with a natural edible which generic class for process of disinfecting, pre- protects the ultimate consumer of the edible serving, deodorizing, or sterilizing. See Class from deleterious effects which are the natural 426, for claims or claimed disclosure limited to in sequence of consuming the edible, e.g., high disinfecting, preserving, deodorizing, or steril­ cholesterol eggs, etc..; v. for a Class 426 com­ izing an edible material and not elsewhere spe­ position containing an animal growth regulator cifically provided for. (See Lines With Related or other anabolic agent. For purposes of classi­ Process Classes, “Special Treating Classes” fication an animal growth regulator or anabolic above) agent is defined to include the following illus­ 422, Chemical Apparatus and Process Disinfecting, trative causative effects: increase feed effi­ Deodorizing, Preserving, or Sterilizing, pro­ ciency or weight gain; enhance color of eggs vides for processes of performing a test or mea­ yolks, combs, skin, or legs of chickens; surement on an edible involving chemical enhance the hatchability of eggs; vary the fat- reaction. Class 426, provides for processes of protein ratio of texture or flesh; chemically performing a test or measurement on an edible caponize an animal; for an adjuvant or carrier combined with an additional operation for composition, per se, solely disclosed or treating, preparing, or perfecting an edible, claimed as perfecting a Class 426 composition, with the exception of an additional operation e.g., flavor, sweetener, etc.. which is solely involved in perfecting the test (a) Class 426 provides: a. for a composi­ or measurement. (See Lines With Related Pro­ tion or mere method for treating an abnor­ cess Classes, “General Treating Classes” mal metabolic condition of an animal by above) varying the nutritional ingredients, fat, 423, Chemistry of Inorganic Compounds, for inor­ carbohydrate, or protein, so as to meet the ganic compounds and nonmetallic elements special nutritional needs of the abnormal and to methods of preparation thereof, not else- metabolic condition, e.g., diabetes, etc..; where provided for. Class 423, provides for b. for a mineral composition, per se; c. inorganic compounds or nonmetallic elements for a flavoring composition not elsewhere claimed as having a Class 426 utility, and see provided for which contains at least one in particular subclass 265 therein for the line noncarbohydrate type flavor ingredient; between Class 423 and Class 426 regarding a d. for a Class 426 edible preserved by the

December 2000 Edition 426 - 10 CLASSIFICATION DEFINITIONS December 2000

use of a Class 424 biocide; e. for a signif­ operations when combined with an edible per­ icant method of treating a Class 426 com­ fecting operation, e.g., cooking, canning, mix­ position or product with a Class 424 ing with a diverse edible, etc.. (See Lines With biocide or preservative; f. for a Class 426 Related Process Classes, “General Treating composition containing a live micro- Classes” above) organism so as to treat the intestinal tract 504, Plant Protecting And Regulating Compositions of an animal, so that the Class 426 func­ provides for compositions having a stimulat­ tion will be perfected, e.g., bacillus acido­ ing, inhibiting (herbicide) or regulating action philus lacteal product, etc.. (See “Lines on plant growth and methods of using such With Related Composition Classes” composition. Class 426 provides for treating above) plants which have been separated from their 427, Coating Processes, is the generic class for habitat so as to prepare or to perfect an edible, methods of coating in general. Class 426 takes e.g., ripening of fruit, etc.. Class 504 is supe­ coating or impregnating methods which pre- rior to Class 426. (See hierarchy list in Lines pare, treat, or preserve a material which is With Related Composition Classes above). wholly or partially edible, e.g., fat coated, ined­ 512, Perfume Compositions, subclasses 302+ for ible base, etc.. (See Lines With Related Process compositions in the form of a colloid, gel or Classes, “Special Treating Classes” above) emulsion; subclasses 186+ and 188+ for oxida­ 428, Stock Material and Miscellaneous Articles, tive and reductive bleachants, respectively; subclasses 35+ for an inedible food casing hav­ subclasses 380+ for a preservative composition ing a closed end. not elsewhere provided for, and for a preserva­ 428, Stock Material or Miscellaneous Articles, is tive mixed with a compound claimed so the residual Class for a stock material product broadly as not to afford a basis of classifica­ in the form of a single or plural layer web or tion; subclasses 1 through 27 for a perfume sheet and for articles of manufacture for which composition, per se. no other classification exists. Class 426 pro­ 520, Synthetic Resins, or Natural Rubbers, appro­ vides for edible articles and for nonstructural priate subclasses, particularly Class 523, sub- laminates wherein one or more of the layers classes 100+ for a nonedible composition con­ contains a Class 426 edible and wherein the taining a synthetic resin or natural rubber and product is designed for a Class 426 purpose. which is intended to come into contact with (see Lines With Product Classes, “General food or tobacco or to processes of preparing Article or Product Classes” above) said composition. 426 provides for bleaching 436, Chemistry: Analytical and Immunological compositions specific for food; for edible com­ Testing, provides for processes of performing a positions in the form of a gel, colloid, or emul­ test or measurement on an edible involving a sion; for preservatives which are edible; and chemical reaction. Class 426, provides for pro­ for flavoring compositions not elsewhere clas­ cesses of performing a test or measurement on sifiable. an edible combined with an additional opera­ tion for treating, preparing, or perfecting an edible, with the exception of an additional SECTION IV - GLOSSARY operation which is solely involved in perfect­ ing the test or measurement. (See Lines With The meaning to be given to the various “Art” terms Related Process Classes, “General Treating appearing in this class, but which have not been Classes” above) included in the glossary below, is the same as that gener­ 452, Butchering (General Treating Class) provides ally accepted or in common usage. for: 1. Killing or dressing mammalian meat, fowl, and seafoods, (e.g., separating flesh and ADDITIVE bone, removing hair or feathers, shelling skin­ ning, deheading, trussing). 2. Stuffing and/or Substance or a mixture of substances used primarily for linking sausages 3. Encasing or casing purposes other than its nutritive value and added to a removal 4. Cleaning intestines 5. Shirring cas­ food in relatively small amounts to (1) impart or ing both natural and artificial 6. Mechanical or improve desirable properties (2) or suppress undesirable manipulative or electrical tendering of meat. properties, and (3) may become a part of the food or be Class 426, provides for: 1. Any of the above

December 2000 Edition December 2000 CLASSIFICATION DEFINITIONS 426 - 11 transitory in nature. (Compare ingredient below which in some instance may be an additive). Fat or oil (as defined below) that is free of any of the plant or animal tissue from which it is derived. BASIC INGREDIENT PACKAGE Principal constituent (except added water) of a composi­ tion considered to be the fundamental part and by which Mercantile combination of an edible material fully the composition is (usually) identified. Usually the basic encased, encompassed, or completely surrounded by a ingredient constitutes the major portion of the composi­ solid material. tion, e.g., chocolate milk-milk is the basic ingredient. In those instances wherein a plurality of percentages of the SPECIAL TREATING CLASS ingredients are given that ingredient which constitutes 50 of the total composition (excluding added water) is Class that does not include the treatment of an edible, considered to be the basic ingredient. The 50% may be per se. determined by summing like ingredients, e.g., lactose, whey and butter fat are all lacteal derived. TISSUE

CARBOHYDRATE Material containing a certain amount of the original ani­ mal or plant as against an extract which is considered to Compound, the monomeric units of which contain at be devoid of original cellular structure. Included within least five carbon atoms, and their reaction products the term are materials which are chopped, cut, commi­ wherein the carbon skeleton of carbohydrate unit is not nuted, pulverized, milled, slice, etc.. destroyed. Alcohols and acids corresponding to carbo­ hydrates, such as, sorbitol ascorbic acid, or mannonic TRIGLYCERIDIC FAT OR OIL acid are not considered as being carbohydrates. Esters of glycerol and a higher fatty acid (i.e., a mono­ DRY carboxylic acid containing an unbroken chain of at least 7 carbon atoms bonded to a carbonyl group) wherein the Products which are as a complete product free or rela­ three available hydroxyl functions of the glycerol are tively free from water and under normal ambient condi­ esterified by a same or different fatty monocarboxylic tions involve such characteristics, but not necessarily acid. Triglycerides are the chief constituents of the nat­ each and every one, as free flowing, dry to the touch, urally occurring fats and oils. nontacky or sticky, nonadhesive, granular, powder, tab- let, flake, flour, meal, particulate, pellet, finely divided, SUBCLASSES etc.. 1 This subclass is indented under the class defini­ FERMENT tion. Subject matter involving a food or the preparation of a food, adapted or designed by Any enzyme or any living organism that is capable of either the ingredients comprising the product, causing or modifying a fermentation. or by some other means to attract an animal, either for the purpose of feeding the animal or GENERAL TREATING CLASS for the purpose of capturing the animal so that it can be used as a food. Class that includes the treatment of an edible, per se. SEE OR SEARCH CLASS: INGREDIENT 43, Fishing, Trapping, and Vermin Destroying, for a fish lure or trapping Component part (usually a major one) of mixture that material which is more than a food. goes to make a food. (Compare additive above which in 424, Drug, Bio-Affecting and Body Treat­ some instance may be an ingredient). ing Compositions, for baits or attrac­ tants which are not considered as ani­ ISOLATED TRIGLYCERIDIC FAT OR OIL mal foods and which are disclosed as having utility as an attractant or lure

December 2000 Edition 426 - 12 CLASSIFICATION DEFINITIONS December 2000

operating through one of the senses, usually smell or taste. (2) Note. Included herein are the nonsweet­ ened or nonflavored chewing bases, per 2 This subclass is indented under the class defini­ se. tion. Processes involving the overt treatment of a live animal. 4 This subclass is indented under subclass 3. Subject matter wherein the chewing material is (1) Note. Examples of methods within this of a type which possesses a low-adhesive or subclass are mere methods of feeding low tacky quality. animals, killing an animal followed by a food working operation, injecting ani­ (1) Note. The term low-adhesion or tacki­ mals with a material which modifies the ness applies to materials within the meat characteristic of the animal fol­ mouth as well as to materials that pos­ lowed by a slaughtering operation, milk­ sess these same qualities external to the ing cows followed by a treatment of the mouth. milk. 5 This subclass is indented under subclass 3. SEE OR SEARCH THIS CLASS, SUB- Subject matter which is either packaged or CLASS: which possesses a structural or identifiable 56+, for processes of adding a proteolytic shape retaining form. enzyme to a meat product. (1) Note. Included herein are coated or SEE OR SEARCH CLASS: impregnated materials, bonded or lami­ 119, Animal Husbandry, subclass 212 for a nated layers, and products which have a crustacean-feeding method, subclass recognizable structure, e.g., tube, ring, 230 for a fish-feeding method, and etc.. subclass 242 for a mollusk-feeding method. SEE OR SEARCH CLASS: 424, Drug, Bio-Affecting and Body Treat­ 229, Envelopes, Wrappers, and Paperboard ing Compositions, for compositions Boxes, subclass 87.07 for chewing for curing or preventing a disease in gum wrapper, per se. an animal and for a process of using such a composition, and for a compo­ 6 This subclass is indented under subclass 3. sition for maintaining, increasing, Subject matter therein at least one of the ingre­ decreasing, limiting or destroying a dients of the chewing base is a solid synthetic physiologic body function and to a polymer which has been prepared through the method of using such a composition. polymerization of an ethylenic group of an 452, Butchering, appropriate subclasses for unsaturated monomer. butchering operations in general. 7 This subclass is indented under the class defini­ 3 This subclass is indented under the class defini­ tion. Processes wherein an enzyme is tion. Products which are intended to be employed bio-chemically to prepare a food or chewed and not ingested, or to methods of to perfect a food. preparation of such products. (1) Note. The enzyme can be initially (1) Note. Although a substantial mass of the present, such as in autolysis or can be original material is usually ingested by added. solvating with the saliva of the mouth during chewing, a substantial amount of (2) Note. The enzyme can be in any active the original mass is nonsoluble and is state, e.g., as in a micro-organism or usually ejected from the mouth for dis­ plant material. posal rather than being swallowed. (3) Note. Classification herein is on the basis of the first appearing material that

December 2000 Edition December 2000 CLASSIFICATION DEFINITIONS 426 - 13

is subjected to a fermentation reaction 424, Drug, Bio-Affecting and Body Treat­ and is bio-chemically affected and not on ing Compositions, particularly sub- the basis of the first appearing material, class 50, 93.1+ and 94 for a drug, bio­ per se. For instance, the fermentation of affecting or body treating composition a milk product and subsequent addition containing an active enzyme, bacteria thereto of a cereal product is classifiable or other ferment. in the milk area which is lower down in 435, Chemistry: Molecular Biology and the schedule hierarchy than is the cereal Microbiology, appropriate subclass, area. In the event that it is uncertain for processes that include food fer­ whether a fermentation reaction is occur- mentation but are not claimed as ring on a particular substrate classifica­ peculiar thereto are in this class (435). tion in the first appearing area would be Culturing or propagating methods, per proper. se, even though peculiar to food micro-organisms are also in this class (4) Note. Classification herein is based on (435). Single enzyme systems are in the process of fermenting a particular class (435) while mixed organisms food substrate to result in a desired food and mixed enzyme systems peculiar product rather than on the basis of cul­ to food are in Class 426. turing a micro-organism or in the prepa­ ration of active enzyme materials which 8 This subclass is indented under subclass 7. are to be used in later food fermenting Subject matter which involves a food material operations. and packaging the material for the overt pur­ pose of carrying out a bio-chemical change of (5) Note. Classification is proper herein if the food in the package or in preventing a bio­ the claims are uncertain as to whether a chemical change in the food while in the pack- fermentation reaction is occurring, but age. the specification discloses a fermenta­ tion reaction occurring within the (1) Note. Consumption of oxygen in a pack- bounds of the claimed process limita­ aged food by a living organism is tions. An example of such a situation is included in this subclass. in the failure of many patent claims to recite the use of yeast in dough working (2) Note. This subclass includes alcoholic operation, while the disclosure recites fermentation in a mercantile container yeast as being an inherent part of the such as in the preparation of sparkling dough manufacturing operation. wines.

SEE OR SEARCH CLASS: (3) Note. The package itself must be of the 47, Plant Husbandry, for processes or mercantile type. Fermentation in closed apparatus for cultivating or culturing containers wherein the product is mushrooms, for sprouting or germi­ improved and then repacked into com­ nating seeds for planting or testing the mercial packages is not the type of fer­ sprouted or germinating power of mentation reaction intended to be placed seeds; articles or compositions that herein. See subclasses 392+ for a dis­ include seeds and either bacteria or cussion of packaging and the scope of other ferments, and processes of mak­ what is considered to be packaging. ing such articles or compositions; pro­ cesses of cultivating or culturing seed (4) Note. To be placed herein there must be plants or other nonfungal plants that an intent to have fermentation in the include fermentation. package. However, the operative may 210, Liquid Purification or Separation, include opening of the package subse­ subclasses 2+ for processes of treating quent to fermentation with the removal impure liquids by a living organism, of unwanted contents and subsequent e.g., bacteriological digestion of sew- closure as well as sealing of foods in age, etc.. closed containers which have vent holes

December 2000 Edition 426 - 14 CLASSIFICATION DEFINITIONS December 2000

which must be closed after the fermen­ tation reaction in order to complete a 12 This subclass is indented under subclass 11. final mercantile package structure. Processes involving the addition of an enzyme or enzyme active material to an alcohol con­ SEE OR SEARCH THIS CLASS, SUB- taining beverage to stabilize, purify, or prevent CLASS: turbidity formation. 12, for the addition of a chill-proofing enzyme to an alcoholic beverage with SEE OR SEARCH THIS CLASS, SUB- subsequent bottling of the beverage CLASS: after a fermentation reaction. 13, for the addition of an enzyme or a bio­ active material to a malt wort fol­ SEE OR SEARCH CLASS: lowed by a subsequent alcoholic fer­ 435, Chemistry: Molecular Biology and mentation or to a recited ongoing Microbiology, subclasses 243+ for alcoholic producing fermentation. packages containing living fungi. 13 This subclass is indented under subclass 11. 9 This subclass is indented under subclass 7. Processes involving the fermentation of a sub­ Subject matter involving the fermentation of a strate by two or more different enzymes from material in the presence of an added functional different sources, or two or more different biocide or biostat. micro-organisms functioning either simulta­ neously or sequentially. 10 This subclass is indented under subclass 7. Processes involving fermentation employing (1) Note. Malting followed by an alcoholic an enzyme capable of oxidizing glucose to glu­ fermentation is considered proper sub­ conic acid and known generically as glucose ject matter for this subclass. oxidase. SEE OR SEARCH THIS CLASS, SUB- (1) Note. Deoxygenating of a glucose con­ CLASS: taining product employing a live micro- 29, for the fermentation of a cereal prod­ organism rather than an enzyme compo­ uct with malt as in the preparation of a sition is to be found elsewhere in this malt wort. class depending on the substrate employed. SEE OR SEARCH CLASS: 435, Chemistry: Molecular Biology and 11 This subclass is indented under subclass 7. Microbiology, subclass 93 for pro­ Processes involving the fermentation of a sub­ cesses that include diastatic mashing strate to yield an ethyl alcohol containing bev­ by malt or other means. erage or the fermentative treatment of a prepared alcoholic beverage wherein the final 14 This subclass is indented under subclass 11. product is consumable in beverage form and Processes involving an alcoholic fermentation still contains a portion of ethyl alcohol. followed by the removal of the alcohol, either by distillation or otherwise; or the fermentative (1) Note. Unless otherwise noted a dealco­ treatment of a reduced alcohol or dealcoholized holized substrate will be presumed to be containing stock wherein the final product still partially devoid of its original alcohol contains some alcohol. content rather than being completely devoid of alcohol and will be proper (1) Note. Unless otherwise noted a dealco­ herein. holized substrate will be presumed to be partially devoid of its original alcohol SEE OR SEARCH CLASS: content rather than being completely 435, Chemistry: Molecular Biology and devoid of alcohol. Microbiology, subclass 93, 98-105, for the fermentation of carbohydrates.

December 2000 Edition December 2000 CLASSIFICATION DEFINITIONS 426 - 15

SEE OR SEARCH THIS CLASS, SUB- 19 This subclass is indented under subclass 18. CLASS: Processes which involves the preparation or 17, for a process of reducing alcohol con­ treatment of a hydrated wheat flour system centration by converting the alcohol containing the yeast, i.e., Saccharomyces cer­ containing stock into vinegar utilizing evesiae, wherein the preparation of treatment an enzyme or bio-active containing involves the combining of deverse food materi­ material. als or the use of a permanent additive. 493+, for processes of distilling an alcoholic containing stock. (1) Note. Such unqualified terms as to the use of yeast type as yeast, per se, baker’s 15 This subclass is indented under subclass 11. yeast, leaven, or unqualified processing Processes wherein the substrate to be fer­ steps as fermenting, leavening, proofing, mented is a fruit or fruit derived material. proving, expansion, raising, adding a starter, are sufficient to bring a document (1) Note. Wine, per se, will be considered within this or the indented subclass. as being derived from a fruit material. (2) Note. The inclusion of an active enzyme 16 This subclass is indented under subclass 11. in a process claim is regarded as being a Processes involving the use of malt wort as the fermentation reaction even if the claim substrate. fails to recite that a fermentation reaction is actually taking place. (1) Note. Included herein but not limited as examples of products which are pro­ (3) Note. Flour unqualified is interpreted as duced by malt wort fermentation are wheat flour. beer, lager, ale, stout and porter. 20 This subclass is indented under subclass 19. SEE OR SEARCH THIS CLASS, SUB- Processes wherein an active enzyme or active CLASS: enzyme containing or producing material or 13, for preparing a malt wort followed by micro-organism is added to a system to which a an alcoholic fermentation. fermenting yeast has been added or will be 28+, for the preparation of a beverage, bev­ added. erage mash or beverage wort. 477, for methods of carbonating a fer­ 21 This subclass is indented under subclass 19. mented liquid food material. Processes wherein the active hydrated wheat flour system contains a different plant tissue 17 This subclass is indented under subclass 7. material in addition to wheat. Process involving the fermentative production of vinegar. 22 This subclass is indented under subclass 19. Processes which involve either the mixing with (1) Note. Most of the patents herein utilize or treatment of a hydrated wheat flour system an alcohol containing substrate as the with a peroxide containing compound, prior to starting material. or concurrent with, the yeast fermentation step.

18 This subclass is indented under subclass 7. 23 This subclass is indented under subclass 19. Processes wherein the substrate contains some Processes which involve the addition to or tissue derived from a farinaceous cereal or treatment of a hydrated dough system with an cereal product. amino acid or compound containing two or more amino acids joined together by a peptide SEE OR SEARCH THIS CLASS, SUB- linkage, prior to or concurrent with, the yeast CLASS: fermentation step, e.g., proteins, protein hydro­ 48, for the fermentation of starches and lyzates, etc.. carbohydrates, per se, derived from cereal type plant materials.

December 2000 Edition 426 - 16 CLASSIFICATION DEFINITIONS December 2000

(1) Note. Processes which employ protein SEE OR SEARCH THIS CLASS, SUB- containing material e.g., meat, eggs, CLASS: etc.., in a nonseparated state are 496+, for processes of treating or preparing excluded herefrom and will be found dough products wherein a fermenta­ below in the schedule. tion process is not positively recited.

24 This subclass is indented under subclass 19. 28 This subclass is indented under subclass 18. Processes which involve the addition to and or Processes involving the fermentation of a treatment of a hydrated wheat flour formula­ malted cereal, or a cereal utilizing malt as the tion, prior to or concurrent with, the yeast fer­ active enzyme source, or the treatment of a mentation step, with an organic ester cereal utilizing an amylolytic or diastatic type compound other than a triglyceride and which enzyme. is comparable in structure with a compound formed by replacing the hydroxyl group of an (1) Note. Malting is the conversion of alcohol or phenol by an acid radical with the starches into simpler products such as elimination of water and wherein the acid radi­ dextrin and maltose. cal has the general formula R--O. 29 This subclass is indented under subclass 28. (1) Note. Included herein are phosphatides Processes wherein the resulting fermented and compositions containing same. product is a beverage, per se, a beverage mash, or beverage wort. SEE OR SEARCH THIS CLASS, SUB- CLASS: SEE OR SEARCH THIS CLASS, SUB- 331+, for processes of preventing staling of CLASS: nonyeast bread or nonyeast dough 13, for the preparation of a malt wort fol­ products utilizing carboxylic acid lowed by an alcoholic fermentation esters. step. 16, for the alcohol fermentation of a malt 25 This subclass is indented under subclass 19. wort. Processes which involve the addition to and or treatment of a hydrated wheat flour system 30 This subclass is indented under subclass 29. with a carboxylic acid (R-COOH) or a salt Processes involving the fermentation of a sub­ thereof, prior to or concurrent with, the yeast strate in two or more prescribed zones. fermentation step. (1) Note. The intentional fermentation of a (1) Note. Vinegar is regarded for purposes material in a continuous manner, that is, herein as being an organic acid. into, through and out of a fermenting zone is found here. 26 This subclass is indented under subclass 19. Processes which involve the addition to or 31 This subclass is indented under subclass 18. treatment of a hydrated wheat flour with an Processes wherein the material fermented con­ inorganic compound, prior to or concurrent tains an isolated or separated cereal bran or with, the yeast fermentation step. husk, or is a cereal residue, e.g., distillers resi­ due, etc.. (1) Note. Salt (NaCl) is not regarded as being an inorganic compound for this 32 This subclass is indented under subclass 7. subclass and will be found in subclass Processes wherein the substrate fermented is 19. egg white, per se, gelatin, collagen, or animal blood or blood derived material. 27 This subclass is indented under subclass 18. Processes involving the nonadditive treatment of a hydrated flour system.

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SEE OR SEARCH THIS CLASS, SUB- 37 This subclass is indented under subclass 36. CLASS: Processes involving a bio-chemical change ini­ 7, for the fermentative treatment of a tiated by a live yeast or fungi. fish derived protein. 34+, for the fermentative treatment of pro­ 38 This subclass is indented under subclass 36. tein derived from a lacteal source. Processes which involve the fermentation of a 44, for the fermentative treatment of a formed cheese or cheese curd by an added protein derived from a bean, seed or active bio-chemical agent. nut, and in particular subclass 46 for soy protein. (1) Note. Processes which involve curing or 47, for the fermentative treatment of a aging of a cheese or cheese by ferments whole egg or yolk. which are in the cheese or curd or which 55, for the fermentative treatment of a have been added prior to cheese curdling protein derived from a mammal or are not proper herein and will be found fowl source. under subclasses 36+ on some other basis. 33 This subclass is indented under subclass 7. Processes wherein the fermentative substrate 39 Processes under 36 wherein an acid or acidic contains an isolated triglyceride other than material separate from that which may be pro­ those which are derived from a lacteal source. duced by fermentation is added prior to the onset of fermentation and wherein the acid or SEE OR SEARCH THIS CLASS, SUB- acidic material is derived from other than a lac- CLASS: teal source. 34+, for fermentation reactions involving lacteal derived triglyceridic material. 40 This subclass is indented under subclass 36. Processes which involve a physical treatment 34 This subclass is indented under subclass 7. of the starting milk or the addition of a material Processes wherein the substrate fermented is to the milk prior to the onset of fermentation. milk or a lacteal derived source. (1) Note. Milk for purposes of this subclass 35 This subclass is indented under subclass 34. includes whole milk, skim milk and but­ Processes involving the use of an enzyme termilk. which acts on the fats contained in lacteal derived materials and which will cleave a fat to 41 This subclass is indented under subclass 34. a fatty acid residue. Processes wherein whey (i.e., the remainder of milk after the fat and casein have been (1) Note. The type of enzyme materials removed) is subjected to a fermentation reac­ which are proper herein are usually char­ tion. acterized as being, lipolytic, lipase type or fat breakdown enzyme. 42 This subclass is indented under subclass 34. Processes involving the fermentation of milk or 36 This subclass is indented under subclass 34. a milk product with an added enzyme, enzyme Processes involving the preparation or treat­ producing material, or active micro-organism. ment of a cheese curd, or cheese. 43 This subclass is indented under subclass 42. (1) Note. Processes wherein curd formation Processes wherein the added active micro- occurs as an intermediate step and is organism is a bacteria culture. subsequently destroyed, or where curd is treated so that the final product contains 44 This subclass is indented under subclass 7. substantially no curd formation, are Processes involving the fermentation of a non- excluded herefrom and will be found cereal seed, bean or nut, or of a material under subclasses 34+ on some other derived therefrom. basis.

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SEE OR SEARCH THIS CLASS, SUB- 50 This subclass is indented under subclass 49. CLASS: Processes wherein the fermentation is effected 18+, for fermentation of a cereal product. by a pectolytic enzyme, e.g., pectase, pecti­ 48, for the fermentation of starches and nase, etc.. carbohydrates, per se, derived from seeds, beans or nuts. (1) Note. The enzyme may be contained in the natural plant material or may be 45 This subclass is indented under subclass 44. added to the plant material. Processes wherein a coffee or cocoa bean, or product derived therefrom, is subjected to a 51 This subclass is indented under subclass 49. fermentation reaction, e.g., coffee extract, Processes wherein a fermentation reaction is cocoa shells, etc.. (1) part of a total process which produces a fruit or vegetable juice or wherein a fruit or 46 This subclass is indented under subclass 44. vegetable juice is subjected to a fermentation Processes wherein the substrate is a legume or reaction and the final product is a fruit or vege­ is derived therefrom, e.g., isolated soy protein, table juice; or (2) wherein the material sub­ etc.. jected to fermentation is an aqueous solution of a plant material. 47 This subclass is indented under subclass 7. Processes involving the fermentation of whole (1) Note. Tea or a tea extract is excluded eggs in or out of the shell or egg yolk, per se. from this subclass and will be found under subclasses 49+ on some other SEE OR SEARCH THIS CLASS, SUB- basis. CLASS: 10, for the treatment of egg products with (2) Note. The final product may be in dry glucose oxidase. form reconstitutable by the addition of 32, for the treatment of egg white or egg water. albumen. (3) Note. Purees are included herein. 48 This subclass is indented under subclass 7. Processes involving the fermentation of an iso­ 52 This subclass is indented under subclass 49. lated or separated carbohydrate material. Processes which involve the addition to plant materials of enzymes, enzyme containing or (1) Note. Included within the term isolated producing materials, or micro-organism. or separated carbohydrate and not lim­ ited to the specific examples recited are (1) Note. Processes involving separating a molasses, honey, starch, sugar beet mate- plant material into two or more fractions rial, maple syrup, sucrose mix syrup, and and culturing one of the fractions with- cellulose. out the addition of extraneous enzymatic or enzyme containing or producing SEE OR SEARCH CLASS: material followed by a remixing of the 435, Chemistry: Molecular Biology and cultured product with one or more of the Microbiology, subclass 93, 98-105 for original fractions is not considered to be processes of fermenting, utilizing car­ an addition within the confines of this bohydrates as substrate materials subclass and will be found under sub- wherein the product produced is not classes 49+ on some other basis. limited to a food use. 53 This subclass is indented under subclass 52. 49 This subclass is indented under subclass 7. Subject matter wherein the food produced is Processes wherein the material subjected to a specifically designed to feed animals other than fermentation process is a plant or plant derived human. material.

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54 This subclass is indented under subclass 49. 59 This subclass is indented under subclass 56. Processes wherein the fermentation of a plant Processes wherein the fermentation is effected product results in a food for the specific pur­ on a product which is in a comminuted, pose to feed animals other than human. ground, or in a finely divided state.

55 This subclass is indented under subclass 7. 60 This subclass is indented under subclass 7. Processes where the substrate involved in the Processes wherein a yeast or mold is subjected fermentation process is derived from a mam­ to a fermentation reaction (e.g., propagation) mal or fowl. and the final resulting product of the fermenta­ tion is to be used as a food, per se. (1) Note. An aging or tendering process for meat involving no added enzymes as in SEE OR SEARCH CLASS: electrolysis is here. 435, Chemistry: Molecular Biology and Microbiology, particularly subclasses 56 This subclass is indented under subclass 55. 254.1+ for methods of propagating Processes where fermentation is effected by an yeast or molds even though the yeast added enzyme, enzyme producing material, or or mold is to be used in a later micro-organism. unclaimed food producing operation.

SEE OR SEARCH THIS CLASS, SUB- 61 This subclass is indented under the class defini­ CLASS: tion. Subject matter wherein (A) the composi­ 2, for methods of treating a live animal tion contains a ferment material either being in with a ferment material. an activated condition as in a hydrated yeast flour system or (B) the composition contains an 57 This subclass is indented under subclass 56. enzyme material in a dormant state which can Processes wherein the substrate treated is an be activated so that the ferment contained animal derived casing. therein will function in a bio-chemical manner or (C) compositions which contain added live (1) Note. Processes wherein a meat or fowl micro-organisms, generally, for the purpose of product is subjected to fermentation and augmenting the digestive action of the intesti­ wherein the product is manufactured into nal tract, e.g., Bacillus acidophilus milk, etc.., a casing are excluded herefrom and will or (D) processes of preparing or treating the be found under subclasses 55+ on some compositions noted in Parts, A, B or C. other basis. (1) Note. Natural foods which contain SEE OR SEARCH THIS CLASS, SUB- enzymes but wherein the disclosure of CLASS: the patent is silent as to the activation of 32, for the fermentative treatment of col­ the enzymes or the functioning of the lagen. enzyme therein for their bio-chemical activity are not proper herein and will be 58 This subclass is indented under subclass 56. found in the product area of this class. Processes wherein the enzyme is injected or otherwise forcefully introduced into an interior (2) Note. Unless the patent disclosure indi­ portion of a mammal or fowl product. cates to the contrary that an added mate- rial to a food is not for the purpose of SEE OR SEARCH THIS CLASS, SUB- affecting a fermentation, material such CLASS: as malt, malt extract, yeast type material, 2, for methods involving the injection of baker’s yeast, leaven, a named enzyme enzymes into live animals. material, or a live micro-organism, will 281, for additive processes to meat by be regarded as preparing a composition injection or by external pressure. proper for this subclass.

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(3) Note. Unless the patent disclosure indi­ (1) Note. Included herein are malt and malt cates to the contrary, terms such as wort, containing extracts. malt wort, malt liquor, malt beverage, cheese, bread, alcohol containing bever­ 66 Subject matter under the definition involving age and other food prepared through a (1) potable water in any of its physical forms in fermentation reaction will be regarded as admixture with a material which is intended to foods having no further active ferment permanently remain with the potable water and material capable of carrying out an addi­ which perfects the water for an intended food tional fermentation reaction and will be use, and wherein the user still considers the classified below on some other basis. admixture as being water, or (2) canned potable water and (3) methods of preparing the prod­ SEE OR SEARCH THIS CLASS, SUB- ucts of (1) and (2) above. CLASS: 2, for the processes which involve the (1) Note. This subclass requires the final treatment of live animals. desired product to be a potable water 7+, for processes of preparing foods composition. Methods of preparing a involving a fermentation step. potable water composition and then uti­ 531+, for products which may contain a fer­ lizing same are classified depending on ment in a permanently inactive state the subsequent operation. and in particular subclasses 549+ for a batter or dough product, 582 for a SEE OR SEARCH CLASS: cheese product, and 592 for an alco­ 210, Liquid Purification or Separation, for hol containing beverage. methods of purifying water. 423, Chemistry of Inorganic Compounds, 62 This subclass is indented under subclass 61. subclass 580.1 for potable water, per Subject matter containing a composition which se. has as an ingredient, a yeast, or to methods of preparing such a composition. 67 This subclass is indented under subclass 66. Subject matter wherein the potable water is in SEE OR SEARCH CLASS: admixture with a gas, e.g., carbon dioxide, etc.. 435, Chemistry: Molecular Biology and Microbiology, particularly subclasses SEE OR SEARCH CLASS: 254.1+ for methods of propagating 423, Chemistry of Inorganic Compounds, yeast or molds even though the yeast subclasses 437.1+ for carbonic acid, or mold is to be used in a later per se. unclaimed food producing operation. 68 This subclass is indented under the class defini­ 63 This subclass is indented under subclass 61. tion. Subject matter drawn to processes of sur­ Subject matter containing a composition which face coating a food with an ice glaze and to the has as an ingredient an enzyme which is active product of such a process. on proteinaceous material. SEE OR SEARCH THIS CLASS, SUB- (1) Note. Included within the type of CLASS: enzyme material proper herein is papin, 89+, for a food with a dissimilar edible ficin, bromelin, trypsin, pepsin, rennin, material. etc.. 302+, for methods of coating a solid food with a liquid. 64 This subclass is indented under subclass 61. Subject matter containing a composition which 69 This subclass is indented under the class defini­ has as an ingredient an enzyme material which tion. Subject matter comprising nitrogen con­ is regarded as being diastatic, i.e., converts taining compositions having an available starches to simpler products such as dextrins source of nitrogen other than in a naturally and maltose. occurring food form (i.e., protein), which nitro-

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gen is available upon ingestion by an animal, which is usually a ruminant, and to the method (3) Note. Vitamin derivatives are products of preparing such a composition. that have essentially the same chemical structure and the same physiological (1) Note. Compositions which contain effect as the natural vitamins. nitrogen containing compounds which are not disclosed as being for nutritional (4) Note. Vitamins which are added to purposes, e.g., preservation, coloring, foods for some other purpose than for etc.., are not proper in this subclass will supplementing or fortifying the food, be classified on some other basis. will be found elsewhere in the schedule. In particular see subclass 182 for a food 71 This subclass is indented under the class defini­ in combination with vitamin C used as tion. Subject matter formulated to aid the an anti-oxidant. microflora in the intestinal tract of a human or animal. SEE OR SEARCH CLASS: 424, Drug, Bio-Affecting and Body Treat­ (1) Note. The material may either be food ing Compositions, for vitamin com­ specifically designed for the microflora, positions, per se. or it may be food to enhance the effect of microflora. 73 This subclass is indented under subclass 72. Subject matter wherein the vitamin is vitamin SEE OR SEARCH THIS CLASS, SUB- A and/or vitamin D or derivatives thereof. CLASS: 61+, for compositions containing a micro- 74 This subclass is indented under the class defini­ organism intended for the intestinal tion. Product wherein a food contains two or tract of an animal. more different added elements or inorganic compounds so that the food is nutritionally 72 This subclass is indented under the class defini­ supplemented or fortified. tion. Subject matter wherein the product con­ tains an added vitamin or derivative and SEE OR SEARCH THIS CLASS, SUB- wherein said vitamin or vitamin derivative is CLASS: not a part of a naturally occurring food. 615, for a nutritional or dietetic supple­ ment, per se. (1) Note. Vitamins in the form of extracts are not considered as being part of a nat­ 75 This subclass is indented under the class defini­ urally occurring food. tion. Subject matter involving products of the type usually consumed by infants or children (2) Note. The vitamins or vitamin deriva­ and incorporating or involving a nonedible tives herein are those that are normally safety feature which makes the product safe for added to foods to fortify the foods and consumption. are normally added in a concentrated state. Included to be excluded herefrom (1) Note. The majority of patents in this are whole foods which are claimed as subclass relate to safety sticks for han­ having a vitamin content but which con- dled confections. tent is naturally occurring. Included and proper within this subclass are the nor­ (2) Note. Included herein are those products mally named vitamins as well as the fish which make the article safer for the user liver oils which are known to contain in the actual eating of the article, and not high vitamin values. Not included the type which protect the user in an herein is the blending of different foods operation ancillary to the eating of the to increase or modify the vitamin con- article. For instance, an article which can tents therein. be withdrawn from a hot oven without burning the user is not the type of safety feature contemplated in this area.

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infusible charge therein, and for classifi­ (3) Note. The features proper herein are cation purposes these patents have been those that protect the health and well interpreted as calling for the defined being of the user and are not of the type combination. which protect the users clothing or which protect against dripping or splat­ (2) Note. The line between this subclass and tering. the indents thereunder and Class 99, Foods and Beverages: Apparatus, sub- SEE OR SEARCH THIS CLASS, SUB- class 295, is that this class (Foods) will CLASS: take the subcombination of a disposable 117, for a food contained within a baby infusor with a charge therein while Class bottle type dispenser. 99, subclass 295, will take the subject matter defined above in combination 76 This subclass is indented under the class defini­ with an infusor apparatus. tion. Subject matter wherein an edible con­ tains defined score lines or a weakened portion SEE OR SEARCH CLASS: for break away purposes. 4, Baths, Closets, Sinks, and Spittoons, subclass 226 and 228-231, for disin­ SEE OR SEARCH THIS CLASS, SUB- fecting chemical holders for use in the CLASS: flush pipes and flush bowls of water 144, for grooved or corrugated edibles. closets. 15, Brushing, Scrubbing, and General SEE OR SEARCH CLASS: Cleaning, subclasses 561+, for mate- 30, Cutlery, subclasses 164.9+, for hand rial applicators of general utility hav­ tools and work supported tools for ing a work contacting means and scoring (or marking) a material. material supply wherein the material 83, Cutting, subclasses 6+, for scoring permeates the work contacting means. methods and machines. 53, Package Making, appropriate subclass 225, Severing by Tearing or Breaking, for making tea bags and particularly subclasses 96+, for implements or subclasses 135+, for filling bags and machines for preliminarily weakening closing by sewing. (as by scoring) and subsequently 99, Foods and Beverages: Apparatus, breaking a work piece. subclasses 279+, for infusion appara­ 249, Static Molds, subclass 52, for static tus and particularly subclass 295 for means on a molding device to produce infusing receptacle apparatus using a a groove or depression in the molded disposable container and subclass 323 product to facilitate breaking or cut­ for infusing receptacles. ting of the product. 128, Surgery, subclass 272, for receptacles designed to hold medicaments, espe­ 77 This subclass is indented under the class defini­ cially containers facilitating the tion. Subject matter involving foraminous charging of medicating devices. infusion receptacles or packages containing an 134, Cleaning and Liquid Contact With infusible charge therein such as tea leaves, Solids, subclass 93, for soap dissolv­ ground coffee, etc.., and which is usually of the ing devices forming part of a cleaning single use type. apparatus. 150, Purses, Wallets, and Protective Cov­ (1) Note. A number of patents have been ers, for cloth bags in general and clo­ placed in this and the indented sub- sures therefor. classes which do not positively recite the 206, Special Receptacle or Packages, sub- combination of an infusible charge and class 0.5, for infusing packages and infusor. These patents, however, are of receptacles containing a material the type which would require the other than a food and wherein the sub- destruction of the infusor, as in an infu­ stance contained may be infused sor package in order to incorporate an

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directly from or through the walls of the receptacles or packages. 80 This subclass is indented under subclass 77. 210, Liquid Purification or Separation, Subject matter wherein the infusor includes subclass 282, for removable car­ means to force or urge an infusing liquid into tridges or hand manipulated contain­ contact with an infusible material, or with ers for particulate material means to assist the separation of liquid from functioning as a separator, subclasses solid after the infusion period. 314+ for spaced filters, subclasses 323+, for plural distinct separators of 81 This subclass is indented under subclass 77. more general utility, and subclass 494, Subject matter wherein the infusor has the for a unit comprising a filter medium material at one or more end portions gathered within a foraminous container. together to form a neck and fastened with a fas­ 229, Envelopes, Wrappers, and Paperboard tening device. Boxes, subclass 56, for compart­ mented paper bags and subclass 63, SEE OR SEARCH CLASS: for paper bag closure cords. 150, Purses, Wallets, and Protective Cov­ 239, Fluid Sprinkling, Spraying, and Dif­ ers, subclasses 3+, for bag closures fusing, subclasses 34+, for holders for within the class definition (150). slow diffusers. 220, Receptacles, subclasses 24+, and see 422, Chemical Apparatus and Process Dis­ notes thereunder for closures in gen­ infecting, Deodorizing, Preserving, or eral. Sterilizing, subclasses 255+ for appa­ 229, Envelopes, Wrappers and Paperboard ratus for dissolving, leaching, or Boxes, subclasses 62+, for bag clo­ extracting a soluble constituent of a sures within the class definition (229). nonbeverage material. 424, Drug, Bio-Affecting and Body Treat­ 82 This subclass is indented under subclass 77. ing Compositions, subclasses 16+, for Subject matter wherein there is associated with medicated papers and fabrics. the infusor structure additional defined means to function as a support or handle for the infu­ 78 This subclass is indented under subclass 77. sor during infusion or to enable the manipula­ Subject matter where in addition to an infusible tion of the infusor portion from the infusion material, another material is soluble or dispens­ liquid. able in the infusion liquid and is a part of the infusor as in the case of a mixture of materials, SEE OR SEARCH CLASS: a soluble coating on the infusor, or absorted 210, Liquid Purification or Separation, soluble material on the bag portion of a tea bag. subclasses 470+, for handled filters, per se. (1) Note. A mixture of dried soluble instant coffee and coffee in normal beverage 83 This subclass is indented under subclass 82. form is subject matter for this subclass. Subject matter wherein the infusor is attached to a thread, string or string-like material of 79 This subclass is indented under subclass 77. nonrigid character. Subject matter where the infusor contains two (2) or more compartments in single infusor (1) Note. Since the association of an infusor structure and wherein the two (2) or more com­ with a string with or without a tag por­ partments are utilized together in the prepara­ tion is common in this art, the nominal tion of a single brew. recitation of a string with or without a tag portion and nothing more is not con­ (1) Note. A series of identical charges sidered proper for this subclass but will wherein a single charge is utilized in pre- be classified under subclasses 77+ on paring a brew is not an infusor contain­ some other basis. ing two (2) or more compartments.

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84 This subclass is indented under subclass 77. 87 This subclass is indented under the class defini­ Subject matter wherein parts of the infusor tion. Subject matter wherein the edible prod­ material are defined in chemical terms. uct or an inedible feature associated therewith, (e.g., container, label, etc..), contains visual (1) Note. The total infusor material need not information desired to be communicated to the be defined. It is sufficient if for instance, user concerning the product or the utilization of a specific coating is recited or, if a part the product and said information is usually in of the total infusor is defined in terms of the form of characters, numbers, symbols, rep­ its chemical material. resentations of contrasting colors, or in a change in color. 85 This subclass is indented under the class defini­ tion. Subject matter wherein a consumable SEE OR SEARCH THIS CLASS, SUB- substance within the scope of this class is asso­ CLASS: ciated with a straw (or drinking tube). 106+, for transparent films and windowed packages whereby food can be visu­ (1) Note. It is intended that in order for a ally inspected. patent to be in this subclass the drinking tube or straw should require a person to SEE OR SEARCH CLASS: create a vacuum to raise the contents 40, Card, Picture, or Sign Exhibiting, from a container rather than a squeeze subclasses 2+, 306+, for barrel, can or type of container. round box carried indicia, 310+, for bottle labels or mere modification of SEE OR SEARCH CLASS: the bottle to receive a label and 312+, 30, Cutlery, subclass 141, for spoons hav­ for box carried indicia. ing a fluid conducting means there- 73, Measuring and Testing, subclasses with, usually arranged through the 426+, for a device for measuring vol­ handle. ume. 138, Pipes and Tubular Conduits, various 215, Bottles, and Jars, subclasses 7+, for subclasses for tubular pipe wall struc­ receptacles of that class having means ture of general utility. to indicate the contents of the recepta­ 239, Fluid Sprinkling, Spraying, and Dif­ cle have been tampered with or for fusing, subclasses 16+, and particu­ indicating the quantity of the material larly subclass 33 for tubular devices in the receptacle, or means to physi­ having openings at each end and cally indicate, e.g., spikes to note dan­ being adapted for conducting fluids gerous character of the contents. for drinking, one end being placed in 222, Dispensing, subclasses 23+, for a dis­ the mouth and the other end being penser in combination with an indica­ placed in the liquid during use. tor. 446, Amusement Devices: Toys, sub- classes 115+, particularly subclasses 88 This subclass is indented under subclass 87. 119+ for straws and portable drinking Subject matter which includes positive means tubes combined with fanciful figures which indicates a condition by virtue of a or toys for amusement of the user of change in temperature. the straw while sipping. SEE OR SEARCH CLASS: 86 This subclass is indented under the class defini­ 73, Measuring and Testing, subclasses tion. Subject matter wherein a soluble material 339+, for thermometers, particularly is contained in a drinking cup or is impregnated subclass 356, for qualitative and or coated on the walls or bottom of a drinking quantitative color-change indicators cup. and subclass 358, for indicative devices wherein the fusible element constitutes the indicator.

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116, Signals and Indicators, subclass 106 and 114.5, for fusible controls for 93 This subclass is indented under subclass 89. non-electrical alarms and indicators. Subject matter wherein a component of the 252, Compositions, subclass 301.2, for product contains whole seed, bean or nut mate- compositions containing fluorescent rial, or material derived therefrom, and wherein or phosphorescent substances as ana­ said derived material has at least some of the lytical, testing, or identification agents physical characteristics of the original material. and subclass 408.1, for compositions used for testing or indicating. SEE OR SEARCH CLASS: 47, Plant Husbandry, subclass 57.6 for a 89 This subclass is indented under the class defini­ coated seed. tion. Subject matter comprising a product (1) having a coating on the exterior thereof, (2) 94 This subclass is indented under subclass 93. composed of a fluent material encased by Subject matter wherein the material is of the another material or (3) composed of two or type which is in the form of or is used to pro­ more solid self-sustaining materials integrally duce a dough or batter. connected and wherein all of the above prod­ ucts are made up of distinct unlike edible mate- SEE OR SEARCH THIS CLASS, SUB- rials. CLASS: 496+, for processes of physically treating SEE OR SEARCH THIS CLASS, SUB- said product. CLASS: 68, for ice coated product. 95 This subclass is indented under subclass 94. Subject matter wherein the product contains a SEE OR SEARCH CLASS: frozen material. 428, Stock Material or Miscellaneous Arti­ cles, subclasses 402+ for structurally 96 This subclass is indented under subclass 89. defined or coated small grains or bits Subject matter wherein a component is in the of matter (e.g., sphere, flake, micro- form of a dry flake, dry granular, or dry partic­ capsule, liposome, coated), see search ulate material. notes therein for placement of such art. 97 This subclass is indented under subclass 96. Subject matter wherein the base material is 90 This subclass is indented under subclass 89. either mineral or inorganic. Subject matter having a feature that is nonedi­ ble. 98 This subclass is indented under subclass 96. Subject matter wherein a triglyceridic material SEE OR SEARCH THIS CLASS, SUB- is either coated or encapsulated. CLASS: 132+, for other edible products having a SEE OR SEARCH THIS CLASS, SUB- nonedible feature. CLASS: 601+, for products and processes involving a 91 This subclass is indented under subclass 90. fat or oil as the basic ingredient. Subject matter wherein the inedible feature is a stick. 99 This subclass is indented under subclass 96. Subject matter wherein a triglyceridic material SEE OR SEARCH THIS CLASS, SUB- forms a thin skin or coating over the product. CLASS: 134, for other edible products having a 100 This subclass is indented under subclass 89. stick feature. Subject matter wherein the product is in a fro­ zen condition. 92 This subclass is indented under subclass 89. Subject matter wherein one component of the product contains animal matter.

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101 This subclass is indented under subclass 100. 106 This subclass is indented under the class defini­ Subject matter wherein the product is ice cream tion. Subject matter wherein an edible is or a similar type product. encompassed, encased or completely sur­ rounded by nonedible packaging material. 102 This subclass is indented under subclass 89. Subject matter wherein a component which is (1) Note. The mere recitation of (1) such easily recognizable is made from either fruit or generically designated terms as pack- vegetable matter. aged, wrapped, canned, bottled, hermeti­ cally sealed, etc.., (2) a single layer of 103 This subclass is indented under subclass 89. packaging material without some spe­ Subject matter wherein a component is a sugar cific shape of said material or structural or other carbohydrate. detail, e.g., square glass bottle, coated, or wherein the layer does not have any 104 This subclass is indented under the class defini­ interaction other than packaging, e.g., tion. Subject matter formed or so structured in specific oxygen permeability, light per­ three dimensions as to be representative or in meability, etc.. (3) insert gas packing, the likeness of manufactured or natural prod­ per se, without structure to contain the ucts in appearance, decorative type products, gas, (4) a closure closing a receptacle and products having a secondary use usually in without specific structure, or (5) packag­ the area of amusement. ing made from specific claimed material, i.e., glass, tin, aluminum, metal foil, or SEE OR SEARCH CLASS: plastic are not considered proper for this 446, Amusement Devices: Toys, 84, and indented subclasses. Music, and 273, Amusement Devices: Games, appropriate subclasses for (2) Note. The food material itself must be subject matter of those classes not enrobed or encased, whereas a nonedible limited by claim or disclosure to an associated with the food need not be. edible for ultimate consumption. As between Classes 46, 84, and 273, (3) Note. Aerosol containers not withstand­ supra and Class 426 takes subject ing the above limitations are proper for matter of the above classes when lim­ Class 426, subclass 116. ited by claims on disclosure as being made of edible material that is (4) Note. A filled nonedible casing is con­ intended to be eaten. sidered proper for this subclass. 473, Amusement Devices: Games, for subject matter not limited by claim or SEE OR SEARCH THIS CLASS, SUB- disclosure to an edible for ultimate CLASS: consumption. Class 426 takes subject 90, for a coated or laminated food associ­ matter when limited by claim or dis­ ated with a nonedible material which closure as being made of edible mate- may be a package. rial that is intended to be eaten. 104, for an imitated, simulated, or child- oriented article having a food con­ 105 This subclass is indented under the class defini­ tained therein. tion. Subject matter wherein animal flesh 105, for a meat filled casing of the sausage material is encased in a container of the kind type. used in making sausage. 132+, for a food associated with a nonedible feature. SEE OR SEARCH THIS CLASS, SUB- CLASS: SEE OR SEARCH CLASS: 92, for meat filled casing wherein the 206, Special Receptacles and Packages, product is coated, etc.. particularly subclasses 46+ for mer­ 138+, for edible casings, per se, or other cantile packages not limited to food as filled edible casings. the content therein.

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229, Envelopes, Wrappers, and Paperboard Boxes, subclasses 87.08 through 109 This subclass is indented under subclass 106. 87.11 for a food wrapper, per se. Subject matter wherein there is associated with the food package as an integral and separate 107 This subclass is indented under subclass 106. component a material which has heat exchange Subject matter involving food packages and properties, e.g., fuel, refrigerant, etc.., and having defined features making the food pack- which is not primarily intended to become part age particularly adaptable for the application of the final food product. thereto of electrical or wave energy. (1) Note. Packaged frozen edible materials, SEE OR SEARCH CLASS: per se, are not subject matter for this sub- 99, Foods and Beverages: Apparatus, par­ class. ticularly subclass 253 and 274, for apparatus peculiarly adapted for the (2) Note. A significant number of the pat­ preparation and preservation of foods ents herein are drawn to the use of ice as and utilizing electrical heating devices a refrigerant for maintaining foodstuffs such as the radiant type. on transport. 219, Electric Heating, subclasses 678+ for microwave heating; note for claims SEE OR SEARCH THIS CLASS, SUB- citing both food (edible) and nonfood CLASS: (nonedible) heating by an electric 68, for foodstuffs coated with ice. heating device or method, classifica­ tion is proper for Class 219, and if the SEE OR SEARCH CLASS: claims recited are limited to food (edi­ 53, Package Making, particularly sub- ble) heating methods, composition, class 127, for packaging not special­ product, or processes, classification is ized to refrigeration and see the refer­ proper for Class 426. Also, see sub- ence to Class 62 in that subclass classes 764+ for capacitive dielectric (127). heating, note subclass 771. 62, Refrigeration, appropriate subclass, for a refrigerated commodity contain­ 108 This subclass is indented under subclass 106. ing package container or receptacle. Subject matter wherein the exterior package 126, Stoves and Furnaces, appropriate sub- structure encloses a multiplicity of discrete, classes for various receptacles having same, packaged units. associated therewith various heaters and particularly subclasses 261+ for (1) Note. Packages which are formed from heaters for warming and keeping a carton which has a multiplicity of com­ warm articles of food. partments wherein the top of one com­ 141, Fluent Material Handling With partment acts as the base for an above Receiver or Receiver Coacting compartment is not proper herein and Means, subclass 82, for the subject will be found in subclass 119. For the matter of that class combined with most part the package herein involves cooling not specialized to refrigera­ the use of a two-step packaging opera­ tion. tion, e.g., wrapping a food and then 215, Bottles and Jars, subclass 12, for a enclosing multiples of the wrapped food spaced wall or jacketed bowl or jar. in a larger exterior carton. 217, Wooden Receptacles, especially sub- classes 7+ for a compartmented box. SEE OR SEARCH THIS CLASS, SUB- 220, Receptacles, subclasses 592.01+ for a CLASS: receptacle having means for facilitat­ 117, for multiple units involving filled ing the maintaining its contents above baby bottles. or below ambient temperature.

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ers which are made of transparent mate- 110 This subclass is indented under subclass 106. rial so that the contents are clearly Subject matter wherein the package has visible; also excluded are containers attached to it a member which facilitates han­ designed as by the materials of which dling and wherein the member may be rigid or they are made or by the use of mold flexible. release liners to dispense food materials, e.g., nondrip bottles etc.. (1) Note. Included herein are lollipops or food materials wherein only the food 113 This subclass is indented under subclass 112. portion is encompassed or covered with Subject matter wherein the package or packag­ an inedible material. ing material is of such a design as to provide specialized means to cook or heat foods. 111 This subclass is indented under subclass 106. Subject matter wherein the package structure is (1) Note. The mere naming of a packaging of such a design as to expand outwardly to material which has properties which are cooperate with an expanding food contained such that a food may be heated or therein, or wherein the container or package cooked in a container is not sufficient for contains a plurality of sections which nest this subclass. The container must be so within each other to either expand or contract structured to offer a specialized cooking the exterior dimension of the package or con­ or heating container. tainer. SEE OR SEARCH THIS CLASS, SUB- (1) Note. Expansion of an interior portion CLASS: of a package is not sufficient for place­ 107, for a package which is particularly ment of a document within this subclass. adapted for treatment with electrical For instance expansion of an interior or wave energy. liner without an increase in the dimen­ sions of the exterior package would be SEE OR SEARCH CLASS: classified elsewhere. 44, Fuel and Related Compositions, sub- classes 250+ for a flameless or glow- SEE OR SEARCH CLASS: less fuel composition, per se, and sub- 73, Measuring and Testing, subclass 429, classes 901+ for collection of patents for measuring vessels with movable showing a combination of a fuel with means to alter the size of the vessel. a variety of objects and materials to be 220, Receptacles, subclass 8, for recepta­ heated. cles having telescoped sections whose relative positions may be adjusted. 114 This subclass is indented under subclass 113. 312, Supports: Cabinet Structure, sub- Subject matter involving foods which are gen­ class 205, for subject matter of that erally not mixed together to form a combina­ class (312) in which the overall tion but are consumed separately, e.g., meat dimensions may be changed to pro- and vegetable combinations, etc.., vide for a plurality of volumes. 115 This subclass is indented under subclass 112. 112 This subclass is indented under subclass 106. Subject matter wherein the package structure Subject matter wherein the package, per se, or has peculiar means to serve or dispense foods. a portion thereof is particularly suited as by its structure to perform a separate function, other SEE OR SEARCH CLASS: than its packaging function, and wherein the 206, Special Receptacles and Packages, function is effected by the user subsequent to appropriate subclasses, for special the packaging step. receptacles and packages, particular attention being directed to subclasses (1) Note. Excluded from this subclass are 41.4+ and 56+ which have dispensing containers which act as molds and titles. As between these subclasses thereby mold a plastic food; or contain­ and class (221), Class 221 takes arti-

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cle dispensers identifiable as such by 248, Supports, subclasses 102+, for nurs­ sections I and II of the Class 221 defi­ ing bottle holders or supports. nition, the “dispensers” in Class 206, subclasses 41.1 and 56+ being for flu­ 118 This subclass is indented under subclass 106. ent material and stick material and of Subject matter wherein the package structure various structures which while loosely has means to release food generated gas, i.e., considered to be dispensers in Class valve, or has defined means to distort the pack- 206 do not come within the class limi­ age or container structure by food generated tation of Class 221. pressure (gas) in someway while still preserv­ 221, Articles Dispensing, appropriate sub- ing consumer acceptability. classes, for article dispensers not oth­ erwise provided for. Class 221 is the (1) Note. A package which merely contains residual article dispensing class and a food in a perforate wrapper, or in a takes receptacles having means to wrapper which is gas permeable, or in a eject or release articles therefrom can which has a vent hole which will be where not otherwise provided for. subsequently sealed is not a package 222, Dispensing, appropriate subclass for within the purview of this subclass. receptacles combined with dispens­ ing features. SEE OR SEARCH THIS CLASS, SUB- CLASS: 116 This subclass is indented under subclass 115. 395, for methods of packaging in contain­ Subject matter wherein the material packaged ers having structure which can coop­ is a fluent which is to be dispensed by means of erate with gas generated within the a gas under pressure and which are sold package. together as a single consumer unit. SEE OR SEARCH CLASS: SEE OR SEARCH CLASS: 206, Receptacles, subclasses 203.01+ for a 516, Colloid Systems and Wetting Agents; receptacles closure comprising a pres­ Subcombinations Thereof; Processes sure responsive vent or valve. of Making, Stabilizing, Breaking, or Inhibiting, subclasses 1+ for continu­ 119 This subclass is indented under subclass 106. ous gas or vapor phase colloid system Subject matter wherein two (2) or more edible (e.g., smoke, fog, aerosol, cloud, mist) products are packaged as a single consumer or agents for such systems or making unit completely out of physical contact with or stabilizing such systems or agents, each other using a nonedible spacer to segre­ when generically claimed or when gate the edible products. there is no hierarchically superior pro- vision in the USPC for the specifically (1) Note. All the food products within the claimed art. container must be segregated from each other. 117 This subclass is indented under subclass 115. Subject matter wherein the package serves as a SEE OR SEARCH THIS CLASS, SUB- dispenser to feed infants and is of the baby bot­ CLASS: tle type. 108, for a multiplicity of individually wrapped food products contained in SEE OR SEARCH CLASS: an exterior sealed container. 29, Metal Working, subclass 235.5, for apparatus for applying nipples to SEE OR SEARCH CLASS: nursing bottles. 206, Special Receptacles and Packages, 128, Surgery, subclass 252, for nipples, per subclass 47, for packages “containing se. a plurality of materials which are 215, Bottles and Jars, subclass 11, for bot­ employed together in combination to tles intended for use in the feeding of make any definite solution or compo­ infants. sition or which are to be used succes-

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sively in any operation, also packages cord or other device to facilitate rip- of any two or more articles to be ping a portion of the box; subclass 66, cooperatively used, such as covering for bags having devices for readily material and fasteners and trimming opening same; subclasses 85+, for to be used therewith”. envelopes provided with special means for facilitating their opening. 120 This subclass is indented under subclass 119. Subject matter wherein the edible products are 123 This subclass is indented under subclass 106. of a diverse nature. Subject matter wherein the opening device is a string, cord, tab, etc.. which, when pulled, tears 121 This subclass is indented under subclass 106. the package open. Subject matter wherein the food is in sliced form and is so arranged that the opposite sur­ SEE OR SEARCH THIS CLASS, SUB- faces of edge portions of adjacent sections are CLASS: in contacting overlapping relationship, e.g., 122, for packages designed to be opened bacon pack, etc.. via a scored, weakened, or perforated line and note the search class notes 122 This subclass is indented under subclass 106. thereunder for other classes which Subject matter wherein the package is designed may be pertinent to package opening. to be opened and its contents removed through the agency of a scored or perforated or weak­ 124 This subclass is indented under subclass 106. ened line. Subject matter comprising an exterior food container or wrapper which contains in addi­ SEE OR SEARCH CLASS: tion to the food a nonedible solid which is not 30, Cutlery, subclasses 3+, for can open­ laminated or coated onto the food container or ers which operate by cutting. wrapper and which is completely enveloped or 53, Package Making, subclass 133, for encompassed within the confines of the con­ apparatus for providing structure tainer or wrapper. associated with a cover material which will facilitate the removal of at (1) Note. Included herein are packages least a portion of the cover to expose which are double bagged, e.g., a bag the contents. within a bag or packages wherein a can 215, Bottles and Jars, subclass 46 and 55 is carried by an exterior container, or for closure removing devices which packages which contain liners which are are permanently attached to a bottle or not laminated or coated to the exterior jar type receptacle or are claimed in packaging material; or packaged foods combination therewith. which are interleaved with a nonedible 220, Receptacles, appropriate subclasses to facilitate separation of the foods. such as 47+, 50 and 53+, for devices to open metallic receptacles by break­ 125 This subclass is indented under subclass 106. ing through or ripping the soldered Subject matter wherein a food product is in parts. integral contact with a strippable nonedible 221, Article Dispensing, subclasses 30+, membraneous covering. for article dispensing devices includ­ ing or combined with a cutter or (1) Note. The covering herein is of the type punch means to form an outlet open­ wherein a coating is applied to the prod­ ing in the supply receptacle or in the uct and solidified hereon. wrapper thereof. 222, Dispensing, subclasses 80+ for fluent SEE OR SEARCH THIS CLASS, SUB- material dispensing devices combined CLASS: with cutters and/or puncher. 302+, for methods of coating a food with a 229, Envelopes, Wrappers, and Paperboard liquid. Boxes, subclass 51, for boxes having means to open same such as a tear

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126 This subclass is indented under subclass 106. SEE OR SEARCH THIS CLASS, SUB- Subject matter wherein the packaging material CLASS: is composed of three or more different layers 126, for packaging material having three with at least one layer being metallic. layers with at least one being metallic, and in particular check the notes relat­ (1) Note. Each and every layer disclosed, ing thereto which are equally perti­ whether considered in the document as a nent as well to this subclass. base layer or an adhesive layer is con­ strued to be a separate layer for purposes SEE OR SEARCH CLASS: of placement in this subclass. 215, Bottles and Jars, for coated bottles and jars and closures for use there- (2) Note. It is not a requirement that for the with. three minimum layered packaging mate- 220, Receptacles, subclass 64, for coated rial that there be three different layering metallic receptacles and other recepta­ materials. It is sufficient for this sub- cles not provided for elsewhere. class to have two layering materials 229, Envelopes, Wrappers, and Paperboard arranged in the three layers. For instance Boxes, subclasses 5.81+, 117.27+, is proper herein. 122.32+, 164.1, 164.2, and 185.1 for a paperboard box having a multi layer (3) Note. Not considered within the con- wall. fines of this subclass are packages which 428, Stock Material or Miscellaneous Arti­ are prepared from single layer packaging cles, appropriate subclasses, for a material which is in an overlapping rela­ stock material product in the form of a tion along an edge with itself or rolled single or plural layer web or sheet, over itself to form a bag or container and and especially 411+ for a nonstructure which is autogenously or with an added composite web or sheet characterized adhesive bonded to itself. merely by the composition of the lay­ ers. SEE OR SEARCH CLASS: 220, Receptacles, subclass 64, for coated 128 This subclass is indented under subclass 106. metallic receptacles and other recepta­ Subject matter wherein the product packaged is cles not provided for elsewhere. dough, batter, or a dry mix for preparing a 427, Coating Processes, for processes of dough or batter product. Included also is the coating in general. product in the final form, e.g., baked, etc.. 428, Stock Material or Miscellaneous Arti­ cles, appropriate subclasses, for a 129 This subclass is indented under subclass 106. stock material product in the form of a Subject matter wherein the product packaged is single or plural layer web or sheet, an animal derived flesh material. and especially 411+ for a nonstructure composite web or sheet characterized SEE OR SEARCH THIS CLASS, SUB- merely by the composition of the lay­ CLASS: ers; and subclasses 544+, particularly 105, for an edible package which contains subclasses 615+ for metallic stock an animal derived flesh material. materials which comprise at least two different contiguous metallic layers. 130 This subclass is indented under subclass 106. Subject matter wherein the product packaged 127 This subclass is indented under subclass 106. contains a lacteal derived material. Subject matter wherein the packaging material is composed of three or more different layers. 131 This subclass is indented under subclass 106. Subject matter wherein the food is in a con­ tainer which is hermetically sealed so as to pre- serve the food.

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132 This subclass is indented under subclass 70. (1) Note. Included herein are products Subject matter wherein an inedible feature is which are ultimately designed to func­ associated with subject matter proper for this tion as edible containers but which are in class. an incomplete state of manufacture and require an assembly step to be put in (1) Note. Included within this subclass and their final desired configuration. indents are nonedible carrying materials which later intentionally form part of the (2) Note. All casings will be considered to final consumable food, e.g., wrappers, be inedible in the absence of disclosure casing, etc., carrying coloring for food, to the contrary. An exception to this rule flavors for food, release agents for food, is animal derived casing which, per se, or any other materials which interact will be considered edible. with the food and become a part thereof. 139 Subject matter under 138 wherein the container (2) Note. Excluded herefrom as being non- is adapted to receive and hold material that is edible are products which are normally frozen, e.g., ice cream cone, etc.. the waste or discard of edible products, e.g., seeds, hulls, shells, husks, bones, 140 This subclass is indented under subclass 138. etc.. Subject matter wherein the container is com­ posed of animal derived material, e.g., casing, 133 This subclass is indented under subclass 132. etc.. Subject matter wherein a preservative agent is incorporated with the nonedible feature. (1) Note. A casing, per se, will be consid­ ered proper for this subclass if it is com­ 134 This subclass is indented under subclass 132. posed of animal derived material, even if Subject matter wherein the nonedible feature is it is associated with a known nonedible a stick integrally connected with a food so that material. the user can manipulate the food via the stick feature. (2) Note. Included herein are shirred edible casings. SEE OR SEARCH THIS CLASS, SUB- CLASS: SEE OR SEARCH THIS CLASS, SUB- 91, for a structurally defined composite CLASS: food containing a stick feature. 105, for a meat filled edible or inedible casing. 135 This subclass is indented under subclass 132. 277, for the formation of an edible casing Subject matter wherein the nonedible is a cas­ by extruding a composition into a ing or container designed to be filled with an reactive bath. edible. 278, for the chemical modification or treat­ ment of an edible casing. SEE OR SEARCH THIS CLASS, SUB- SEARCH CLASS: CLASS: 138, Pipes and Tubular Conduits, sub- 140, for all casings or containers prepared classes 118+ for inedible artificial from animal derived tissue, including food casings with open ends and those that may have an inedible fea­ shirred products with open ends. ture associated therewith. 428, Stock Material or Miscellaneous Arti­ cles, subclasses 85+ for a product 138 This subclass is indented under the class defini­ having a pile or nap type surface com­ tion. Subject matter involving edible articles prising an animal skin which still which are peculiarly designed so as to contain retains the hair or fur, subclass 411 for or hold an additional and different food, e.g., a stock material product in the form of ice cream cone, frankfurter bun, etc.. a composite web or sheet comprising plural layers adhered or cohered to

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each other, and especially subclass cess involves preparing food containing pack- 473 in which one layer comprises an age. integral portion of animal skin. SEE OR SEARCH THIS CLASS, SUB- 143 This subclass is indented under the class defini­ CLASS: tion. Subject matter wherein the edible con­ 61+, for packages containing ferment indi­ tains an aperture or open ended cavity. cating means.

144 This subclass is indented under the class defini­ 233 This subclass is indented under subclass 231. tion. Subject matter wherein the edible con­ Subject matter wherein the food material tains a plurality of discrete deviations in the treated is heated at some stage of the process parallel plane in a repetitive pattern. and the final product is in solid form.

231 This subclass is indented under the class defini­ (1) Note. The material undergoing treat­ tion. Processes where a condition in preparing ment need not be solid as long as the subject matter of this class is sensed by other final product is in solid form. than by subjective means. 234 This subclass is indented under the class defini­ (1) Note. Subjective evaluation is proper for tion. Processes which involve direct electrical this subclass if the matter evaluated is or wave energy treatment of a food package. indirectly determined, that is for exam­ ple if a measurement is made inani­ (1) Note. Treatments of special packages mately and then read or sensed by a which are designed to allow transmit­ human being e.g., reading a spectropho­ tance of only certain wavelengths of the tometer, etc.. electromagnetic spectrum are proper for subclass. (2) Note. Treating a material to a certain condition without a defined inanimate 235 This subclass is indented under the class defini­ measurement, test, inspection, or con­ tion. Processes wherein a gas and a food mate- trol, e.g., temperature, PH, etc.., is not rial contact each other under the influence of proper subject matter for this subclass electrical or wave energy. and classification of such a process will be accorded on some other basis. (1) Note. Excluded herefrom are steam, nitrogen air, CO2 or the inert gases,or SEE OR SEARCH CLASS: mixtures solely composed of any of the 73, Measuring and Testing, appropriate above. subclasses, for measuring and testing of physical properties, especially sub- (2) Note. Gas for purposes herein includes a class 169 for testing flour, dough or mist, smoke, or vapor. bread by physical means. 252, Compositions, subclass 408.1 for ana­ SEE OR SEARCH THIS CLASS, SUB- lytical, testing, or indicating composi­ CLASS: tion. 236, for processes involving the treatment 436, Chemistry: Analytical and Immuno­ of a gas with electrical or wave energy logical Testing, subclasses 1+, for and the subsequent application of the chemical and analytical control meth­ treated gas to a food, the application ods involving a chemical reaction, itself not involving wave or electrical especially subclass 22 for dairy con­ energy. trol methods. SEE OR SEARCH CLASS: 232 This subclass is indented under subclass 231. 516, Colloid Systems and Wetting Agents; Subject matter wherein the food material Subcombinations Thereof; Processes treated is in packaged form or wherein the pro­

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of Making, Stabilizing, Breaking, or to heat and the application of the heat to Inhibiting, subclasses 1+ for continu­ the food material is excluded from this ous gas or vapor phase colloid system subclass. (e.g., smoke, fog, aerosol, cloud, mist) or agents for such systems or making SEE OR SEARCH CLASS: or stabilizing such systems or agents, 156, Adhesive Bonding and Miscella­ when generically claimed or when neous Chemical Manufacture, sub- there is no hierarchically superior pro- classes 272+ for a laminating process vision in the USPC for the specifically including direct application of electri­ claimed art. cal or radiant energy to the work, and see the “SEARCH CLASS” notes 236 This subclass is indented under the class defini­ thereunder. tion. Processes wherein a gas is subjected to 204, Chemistry: Electrical and Wave electrical or wave energy and is subsequently Energy, appropriate subclasses for applied to a food. processes of treating material, in gen­ eral, by electrical or wave energy. (1) Note. Mere heating in an oven wherein 205, Electrolysis: Processes, Composi­ the air therein is heated and cooks a food tions Used Therein, and Methods of within the oven is not the type of treat­ Preparing the Compositions, appro­ ment of gas required for this subclass. priate subclasses for electrolytic pro­ cesses, in general. (2) Note. Gas for purposes herein includes a mist, smoke, or vapor. 238 This subclass is indented under subclass 237. Process , wherein the wave energy is of the SEE OR SEARCH THIS CLASS, SUB- sonic or ultrasonic type which when applied to CLASS: the food imparts impulses thereto which may 312+, for the application of ozone to a food cause a vibration or oscillation of a frequency material wherein the claim fails to corresponding to that of the particular sonic recite the mode of generation of the wave employed. ozone material. 239 This subclass is indented under subclass 237. SEE OR SEARCH CLASS: Subject matter , wherein an applied electromo­ 204, Chemistry: Electrical and Wave tive force influences the movement of materi­ Energy, subclasses 155+ for prepara­ als which usually effect a separation or tion of compounds or elements purification but are not limited thereto e.g., through chemical reaction brought electrodialysis, electroosmosis etc.. about by electrical or wave energy in a magnetic field and subclasses 164+ SEE OR SEARCH CLASS: for chemical preparation of a com­ 204, Chemistry: Electrical and Wave pound or element by using an electro­ Energy, subclasses 450+ for electro­ static field or electrical discharge, phoretic or electro-osmotic pro­ especially subclass 176 for the pro­ cesses, in general. duction of ozone by subjecting mate- rial to an electrostatic field or 240 This subclass is indented under subclass 237. electrical discharge. Processes wherein ions which are the result of electromagnetic or particulate radiation contact 237 This subclass is indented under the class defini­ a food material, e.g., gamma, X-rays, beta rays, tion. Processes directed to applying electrical etc.. or wave energy directly to a food material. (1) Note. Beta radiation as used herein (1) Note. The energy must be applied includes cathode rays or electron beams, directly as such to the food material in the former being the common designa­ the form of electrical or wave energy. tion when the rays originate from a natu­ Conversion of energy such as electrical ral or artificial source, while the latter

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designation is employed to indicate rays produced in an electrical apparatus, e.g., 244 This subclass is indented under subclass 237. vacuum tube type, etc.. Beta and elec­ Processes wherein (1) a food material is heated tron beams are particulate in nature. in a dielectric manner; or (2) wherein a food material constitutes a portion of an electric cir­ (2) Note. Gamma radiation as used herein cuit and current is passed though said food includes X-rays. Gamma rays are those material. that originate from a natural or artificial radioactive source, whereas X-rays as (1) Note. Dielectric heating involves the commonly used are rays that are pro­ placing of a low conductive food in an duced by electron bombardment of suit- alternating electric field, the heating of able sources. Gamma and X-rays are the food involving the periodic loss of both electromagentic in character. electrons from within the food caused by Included with the term gamma ray are the alternating electric field. emissions from such sources as cobalt 60 and cesium 134. 245 This subclass is indented under subclass 244. Processes wherein a formless or flowable food 241 This subclass is indented under subclass 237. material is made into a self-sustaining desired Processes directed to heating food material shape by either treating the food while con- with energy in the form of electromagentic fined in a mold by dielectric heating means or waves e.g., infrared, radar, microwave, etc.. by passing an electrical current through the food. SEE OR SEARCH CLASS: 219, Electric Heating, subclasses 678+ for 246 This subclass is indented under subclass 244. microwave heating; note for claims Processes wherein the food material treated is citing both food (edible) and nonfood animal derived flesh. (nonedible) heating by an electric heating device or method, classifica­ 247 This subclass is indented under subclass 244. tion is proper for Class 219, and if the Processes wherein the food material treated is claims recited are limited to food (edi­ in fluent form, e.g., milk, juice, etc.. ble) heating methods, composition, product, or processes, classification is 248 This subclass is indented under subclass 237. proper for Class 426. Also, see sub- Processes wherein the wave energy is either classes 764+ for capacitive dielectric visible light or ultraviolet light. heating, note subclass 771. (1) Note. Ultraviolet light is considered to 242 This subclass is indented under subclass 241. have a wavelength of approximately 200 Process wherein the final product is normally to 4000 Angstroms. in the dried state. (2) Note. Visible light is considered to have 243 This subclass is indented under subclass 241. wavelength of approximately 4000-7700 Processes where electro- magnetic wave Angstroms. energy effects a cooking operation, e.g., baking of food, etc.. (3) Note. Although a certain overlapping will occur at the lower wavelength of the (1) Note. Partial cooking is proper for this ultraviolet spectrum and at the upper end subclass. of the visible spectrum, patents will be placed herein on the basis of the particu­ SEE OR SEARCH THIS CLASS, SUB- lar desired electromagnetic wave as CLASS: noted in the specification. 523, for a cooking process where radiant energy or the like is not claimed. (4) Note. Included in this subclass are treat­ ments with any of the wavelengths within the visible spectrum.

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SEE OR SEARCH THIS CLASS, SUB- SEE OR SEARCH CLASS: CLASS: 8, Bleaching and Dyeing; Fluid Treat­ 241+, for processes of heating using light as ment and Chemical Modification of the heating means. Textiles and Fibers, subclasses 1 through 94 and subclasses 162-180, SEE OR SEARCH CLASS: particularly subclasses 3-13 for non- 250, Radiant Energy, subclasses 42+ for textile dyeing. ray treatment of general utility and see 106, Compositions: Coating or Plastic, the “SEARCH CLASS” notes there- subclasses 400 through 506 for inor­ under. ganic pigments, fillers, or aggregates. 422, Chemical Apparatus and Process Dis­ infecting, Deodorizing, Preserving, or 251 Processes under 250 wherein an unshelled nut Sterilizing, subclasses 1+ for disin­ or whole bean is treated with a coloring mate- fecting, deodorizing, preserving, or rial. sterilizing processes of general utility. 252 This subclass is indented under subclass 250. 249 This subclass is indented under the class defini­ Inventions wherein a whole citrus fruit is tion. Processes wherein a frozen plastic edible exposed to a coloring material. or shaped plastic of differing external color is prepared or treated. 253 This subclass is indented under the class defini­ tion. Processes wherein color is removed from (1) Note. Treatment requires that the ulti­ a food by the addition of a material which mate desired product still be of contrast­ decolorizes by a chemical reaction with the ing colors. food.

250 This subclass is indented under the class defini­ (1) Note. Addition includes any material tion. Processes involving the coloring of food other than air, CO2, water, nitrogen, the wherein a substance having coloring properties inert gases, or mixtures solely composed is added to the food to impart the color of the of the above. added substance to the food. SEE OR SEARCH THIS CLASS, SUB- (1) Note. Included herein is the in situ for­ CLASS: mation of a coloring material and the use 342+, for a process of extracting color mate- of optical brighteners on foods. rial involving a chemical reaction where the intent of the process is to (2) Note. The coloring material must be recover a coloring material rather than added for the purpose of coloring the in effecting a color change. food. For example, riboflavin (vitamin 422+, and 478+, for physical processes of B2) which is orange yellow in color and recovering color material for a pur­ which is used as a feed supplement pose as noted in 342+ above. rather than as a color would not be 539, for a food composition containing a included in this subclass but would be bleachant. found in subclass 311. SEE OR SEARCH CLASS: SEE OR SEARCH THIS CLASS, SUB- 8, Bleaching and Dyeing, Fluid Treat­ CLASS: ment and Chemical Modification of 383, for applying a decal or indicia to a Textiles and Fibers, subclasses 101+ food. for bleaching processes generally. 252, Compositions, subclass 186.1 and subclass 188.1 for bleaching composi­ tions in general.

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of food contained or added colors, or react with 254 This subclass is indented under subclass 253. food components to form a desired color Processes in which the color removal is pre- change, or prevent or inhibit undesirable color ceded by treatment of the food with an ionic formation whether enzymatically catalyzed or material and wherein the treatment does not otherwise. involve a color removal step. (1) Note. Additions of materials to food 255 This subclass is indented under subclass 253. which affect the color of foods are Processes in which food is exposed to two or known and are common as the addition more color removing operations performed by of sugars which may result in a desired at least two different color removing agents. color in food, as for example, by carmel­ izing, or by condensing with amino acids 256 This subclass is indented under subclass 253. or proteins. A search, therefor restricted Processes in which the process includes the to this area for particular subject matter application of fluid or mechanical pressure to may not be complete. the food material, or the conveying of the food material during the color removing operation, (2) Note. Additive is consistent with other e.g., bleaching in a fluidized bed, etc.. uses of the term “additive” in the sched­ ule and is meant to be other than H2O, 257 This subclass is indented under subclass 253. N2, Air, CO2, the inert gases, and mix­ Processes in which the color remover is an tures composed solely of any of the organic material. aforementioned.

258 This subclass is indented under subclass 257. (3) Note. Coloring or Coloring modification Subject matter in which the organic agent is a by such operations as cooking, heating, peroxide, i.e., contains an O-O group. cooling, roasting, browning, blanching, carmelizing, burning, charring or aging 259 This subclass is indented under subclass 253. is not proper herein unless a material is Processes in which the color remover contains added prior to the recited operation a sulfur atom. which will have an effect on the color.

260 This subclass is indented under subclass 253. SEE OR SEARCH THIS CLASS, SUB- Processes in which the color remover contains CLASS: a nitrogen atom. 302+, for processes of coating food with a glossing agent. 261 This subclass is indented under subclass 253. 383, for applying coloring material in the Subject matter in which the bleaching agent is form of indicia or decal so as to a heavy metal containing compound or a per- readily identify the food. oxide compound. 392+, for processes of preserving color by packaging or wrapping. (1) Note. “Heavy metal” is defined as a 466+, for preparing a dry product by roast­ metal having a specific gravity greater ing, toasting, or browning. than 4. This includes all of the metals 496+, for treating or preparing a farinaceous having an atomic number of 22 (tita­ dough, batter, or pastry product. nium) or greater, with the exception of 509+, for cooking with added aqueous mate- the alkali metals and the alkaline earth rial. metals. 523, for cooking, per se.

262 This subclass is indented under the class defini­ 263 This subclass is indented under subclass 262. tion. Processes which involve the use of addi­ Processes wherein a gaseous medium is used. tives which are not colors in themselves but are substances which react or otherwise modify food so as to attain a desired coloration or decoloration, or prevent or retard deterioration

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264 This subclass is indented under subclass 262. 271 This subclass is indented under the class defini­ Processes involving the use of additives which tion. Processes directed to (A) the chemical affect or modify the hemepigments including transference of ions from a material to a liquid hemoglobin, myoglobin and cytochrome to or solid separatory substance or exchanger result in a color change. which, because of its chemical structure of loosely bound ions, has an affinity for certain 265 This subclass is indented under subclass 264. ions and gives up some of its own ions to the Processes in which an organic compound is material, or (B) forming a reversible complex added to the heme-pigmented food. molecule of a chemical agent and metallic ion which complex does not have all or most of the 266 This subclass is indented under subclass 265. characteristics of the original metallic ion. Processes involving the use of an inorganic nitrogen compound, e.g., potassium nitrate, (1) Note. It is sufficient for this subclass sodium nitrite, etc.. that the patent disclose that a material is an ion exchange, chelating, or sequester­ (1) Note. The majority of patents in this and ing agent. The function of the material is the indented subclasses involve the use assumed to be inherent in the process of compositions variously called curing upon the admixture of ingredients. or pickling compositions containing salt (sodium chloride) and nitrous oxide pro­ SEE OR SEARCH CLASS: ducing materials and such ingredients as 210, Liquid Purification or Separation, sugars, spices, seasonings, ascorbic acid subclasses 24+, for process of liquid and its derivatives, various phosphate purification or separation using an ion compounds, monosodium glutamate and exchange system and see the hydrolyzed vegetable proteins. “SEARCH CLASS” notes thereunder.

SEE OR SEARCH THIS CLASS, SUB- 272 This subclass is indented under the class defini­ CLASS: tion. Processes involving integrally uniting 332, for a process of preserving meat uti­ together two or more solid nondry, same or dif­ lizing a designated pickling or curing ferent food materials, utilizing at least a com­ composition and not involving pre- ponent of one which is found in the original serving or modifying color. material and which component acts as an adhe­ sive, or modifying a portion of one of the origi­ 267 This subclass is indented under subclass 262. nal nondry, solid food materials, by either Processes in which a calcium compound is physical or chemical means so that a binding applied to a food material. material is formed which will act as an adhe­ sive to bind the food materials together. 268 This subclass is indented under subclass 262. Processes in which an organic additive of (1) Note. Not included within the confines known chemical structure is added to the food of this subclass is the mere heating of a material. food in order to prepare a tacky surface, or the adding of water to a dry food 269 This subclass is indented under subclass 268. material to dissolve a portion of the food Processes in which the organic agent contains so as to form a tacky surface which will sulfur or in which a sulfur compound as well as act as an adhesive surface to adhere an organic agent is applied to the food. foods together.

270 This subclass is indented under subclass 262. SEE OR SEARCH THIS CLASS, SUB- Processes in which the color of a fruit or vege­ CLASS: table which still contains some original tissue 285, for processes involving agglomerating and which is other than potato is contacted by of dry food compositions. an additive. 453+, for preparing dry foods involving agglomerating a dry starting material.

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502, for processes involving the assem­ bling or laminating of dough sheets. SEE OR SEARCH CLASS: 8, Bleaching and Dyeing; Fluid Treat­ 273 This subclass is indented under the class defini­ ment and Chemical Modification of tion. Processes involving the coating of foods Textiles and Fibers, subclasses 94.1+, which are dry to the touch, and do not contain for the treatment of hides, skins, animal flesh, by a base supplied constituent. feathers, and animal tissue; and 127.5+ for the chemical modification SEE OR SEARCH THIS CLASS, SUB- of proteinaceous fibers when such CLASS: treatments are not specialized for use 489, for a process of removing juice from a in preparing a food. fruit or vegetable by pressing wherein exuded juice covers the fruit or vege­ 279 This subclass is indented under the class defini­ table and wherein the disclosure is tion. Processes in which a plastic or fluent silent as to the formation of a tena­ food is placed within a mold and while being cious coating on the food. held in the mold a cavity is formed by displace­ 496+, for processes solely involving skin ment of the food material, said cavity then forming on a dough form. being filled to a desired extent with a diverse food. 274 This subclass is indented under the class defini­ tion. Processes wherein two or more preforms, (1) Note. “Displacement” requires a shift­ (e.g., layers, fibers, etc..) which are of the same ing of the food material from one vol­ or different solid foods are bound to one ume of space to a volume of space another by the use of an extraneous binding outside the original volume occupied by material, which may also function as a ready the material. It must be more than a release agent or food. mere compression wherein the material occupies a smaller volume. 275 This subclass is indented under subclass 274. Subject matter wherein at least one of the pre- 280 This subclass is indented under subclass 279. forms is made of dough. Subject matter in which an inedible internal mold member is employed to form the cavity. 276 This subclass is indented under the class defini­ tion. Processes wherein a food in liquid form 281 This subclass is indented under the class defini­ is introduced into a fluid which is form a solid tion. Processes wherein a nontransitory fluent food substance through chemical interaction. material is added to the interior portion of a solid edible either by injecting, forming of arti­ SEE OR SEARCH CLASS: ficial pores, or by applying external pressure. 264, Plastic and Nonmetallic Article Shap­ ing or Treating Processes, subclasses (1) Note. External pressure is something 183+ for processes of shaping by more than the natural pressure exerted extruding into a reactive bath. by a fluent due to its weight or height above the substrate to be treated. 277 This subclass is indented under subclass 276. Processes wherein the material formed is to be 282 This subclass is indented under the class defini­ used as an edible packaging material, e.g., cas­ tion. Processes in which an artificially formed ing, etc.. cavity in an edible preform is provided with a diverse edible filling. 278 This subclass is indented under the class defini­ tion. Processes which involve the per se chem­ SEE OR SEARCH THIS CLASS, SUB- ical modification of an animal derived packag­ CLASS: ing material by the use of a reactant which 390+, for processes of preparing an edible chemically reacts with the animal derived preform. material, e.g., casings, etc..

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283 This subclass is indented under subclass 282. SEE OR SEARCH CLASS: Processes wherein the edible preform is pre- 134, Cleaning and Liquid Contact With pared from dough. Solids, appropriate subclasses for the process of cleaning foods, per se, by 284 This subclass is indented under subclass 282. the removal of natural occurring Processes in which the edible preform is tubu­ material, e.g., dirt, smut, etc.. lar. 287 This subclass is indented under the class defini­ 285 This subclass is indented under the class defini­ tion. Processes wherein the outer portion of tion. Processes in which small dry particles of plant material is chemically modified by the diverse food materials are formed into larger addition of a chemical which aids in the dry units or wherein dry small particles are removal of said outer portion. admixed with a diverse binder and are formed into larger dry particles by treatments which SEE OR SEARCH THIS CLASS, SUB- cause coalescence of the particles. CLASS: 353, for treatment of bean, nut, or cereal SEE OR SEARCH THIS CLASS, SUB- seed including removal of outer cov­ CLASS: ering. 272, for methods of building up units from 482, for removal of outer covering of plant a nondry starting food using a base material. supplied constituent. 274+, for methods of assembling plural edi­ 288 This subclass is indented under subclass 287. ble preforms utilizing an extraneous Processes wherein the outer covering is binder, release agent, or diverse food removed from a nut or seed. as an adhesive material. 453+, for the preparation of a dry food prod­ 289 This subclass is indented under the class defini­ uct involving an agglomerating pro­ tion. Processes which include the coating or cess. impregnating of an edible solid core by apply­ ing thereto an edible particulate material, e.g., SEE OR SEARCH CLASS: breading, flouring, etc.. 264, Plastic and Nonmetallic Article Shap­ ing or Treating: Processes, sub- SEE OR SEARCH THIS CLASS, SUB- classes 5+ for particle formation by CLASS: liquid comminuting, particularly sub- 314+, for processes of applying particles class 6, with uniting of said particles, suspended in a smoke to a food which and subclasses 109+ for processes of particles are the result of a combus­ forming articles by uniting of particu­ tion process. late material. 290 This subclass is indented under subclass 289. 286 This subclass is indented under the class defini­ Processes in which some or all of the particu­ tion. Subject matter involving a process of late solids after application to the core are con­ destroying or neutralizing a material (usually verted to a liquid, e.g., melting, dissolving, etc.. chemical) which has been added to protect the food from injury due to fungi, insects, bacteria, 291 This subclass is indented under subclass 289. herbicides, etc.. Processes in which the composite solid core and applied particulate solid material is surface SEE OR SEARCH THIS CLASS, SUB- coated with a liquid. CLASS: 478+, for a process including the step of 292 This subclass is indented under subclass 289. cleaning food. Processes in which edible particles are applied 506+, for a process including a step of clean­ sequentially to the solid food core. ing food using water.

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(1) Note. “Sequential” for purposes herein 299 This subclass is indented under subclass 298. requires an interruption of the coating Processes wherein an unshelled egg is sub­ operation, or a treatment of the coated jected to a treatment wherein a portion of the food prior to the application of more of shell is removed so that the egg material is still the same type of particulate material. confined in its original natural container or wherein the entire egg shell is removed subse­ 293 This subclass is indented under subclass 289. quent to a physical or chemical treatment of an Processes in which the core surface is also unshelled egg, e.g., preparation of hard boiled coated with a fluent, e.g., liquid, plastic, etc.. eggs, etc..

294 This subclass is indented under subclass 289. 300 This subclass is indented under subclass 298. Processes in which the particles applied to the Processes wherein an unshelled egg is sub­ core are suspended in a gaseous medium. jected to a treatment by a fluent material.

SEE OR SEARCH THIS CLASS, SUB- 301 This subclass is indented under subclass 300. CLASS: Processes involving the treating of an 314+, for processes of applying particles unshelled egg with an unctuous material. suspended in a smoke to a food which particles are the result of a combus­ (1) Note. “Unctuous” includes the mineral tion process. oils derived from petroleum and the fatty substances of plants and animals which 295 This subclass is indented under subclass 289. are usually the glycerol esters of fatty Processes which involve embedding of the par­ acids. ticulate solid in the core, or a tumbling or roll­ ing of the solid core, before, during or 302 This subclass is indented under the class defini­ subsequent to applying the particulate material. tion. Processes in which a liquid is applied to the full or partial surface of a solid food so as 296 This subclass is indented under subclass 289. to form a temporary or permanent layer on the Processes in which the composite of particles solid food. and core is cooked. (1) Note. The final product need not be in a (1) Note. The cooking need not be com­ coated state, nor does coating include plete, i.e., the core or portions of it may impregnating, per se, without the forma­ remain uncooked. tion of a surface layer affixed to the solid food base. 297 This subclass is indented under the class defini­ tion. Processes in which an edible plastic food SEE OR SEARCH THIS CLASS, SUB- is spread on an edible preform and wherein the CLASS: shape or dimension of the preform is then mod­ 272, for the affixing together of foods uti­ ified by a shaping operation. lizing a base supplied constituent. 273, for coating of a nondry food utilizing (1) Note. Shaping includes for the most part a base supplied constituent. rolling or folding, and does not include 274+, for assembling preforms using an cutting or spreading. extraneous binder or release agent. 297, for spreading a plastic on an edible 298 This subclass is indented under the class defini­ preform and reshaping the preform. tion. Processes wherein an unshelled egg is subjected to a chemical or physical treatment. SEE OR SEARCH CLASS: 427, Coating Processes, for processes of (1) Note. Included herein is the packaging coating in general. of eggs as well as cracking or removing the contents of an egg.

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303 This subclass is indented under subclass 302. SEE OR SEARCH THIS CLASS, SUB- Processes wherein the edible solid surface is CLASS: contacted with a coating liquid in at least two 296+, for processes of treating unshelled distinct coating operations. eggs which may involve a preserva­ tion by a coating operation. 304 This subclass is indented under subclass 303. 321+, for inhibiting chemical or physical Processes in which the same coating liquid is change in a food by contacting with a used in more than one distinct coating step. chemical agent.

305 This subclass is indented under subclass 302. 311 This subclass is indented under the class defini­ Processes wherein the coating which is applied tion. Processes wherein the food is treated to is subjected to a treating operation which is enhance or maintain the vitamin content, e.g., specific for the coating and does not normally preserving, adding, etc.. affect the food base material. (1) Note. Included herein are vitamin active (1) Note. Methods limited to cooling, heat­ materials which are active as vitamins, ing, or drying are not considered proper per se, as well as those that metabolize in subject matter herein. the living body to form an active vitamin (e.g., carotene, etc.). 306 This subclass is indented under subclass 302. Processes in which the coating liquid is choco­ SEE OR SEARCH THIS CLASS, SUB- late or is at least derived in part from the Theo­ CLASS: broma cocoa plant. 72, for a vitamin containing product.

307 This subclass is indented under subclass 302. 312 This subclass is indented under the class defini­ Processes wherein a molten or melted coating tion. Processes wherein an exteriorly produced material is applied to a food material. gas contacts a solid or liquid food material for any purpose. SEE OR SEARCH THIS CLASS, SUB- CLASS: (1) Note. “Gas” for purposes herein 290, for the application of a solid particu­ includes vapors, mist or smoke. late material to a base with subsequent liquefaction of the applied particulate (2) Note. Excluded herefrom are CO2, air, material. steam, nitrogen, the inert gases, or mix­ tures composed solely of any of the 308 This subclass is indented under subclass 302. above; or the use of the above gases as Processes involving the surface coating of a carriers for nongaseous materials. normally inedible natural shell or rind. Absent any disclosure to the contrary “gas” will be taken to mean one of the SEE OR SEARCH THIS CLASS, SUB- gaseous materials excluded above. Also CLASS: excluded from this subclass is the pro­ 298+, for methods of coating whole eggs duction of a gas by an “in situ” reaction with a fluent coating material. wherein the reacting medium is in physi­ cal contact with the food, as well as 309 This subclass is indented under subclass 302. treatments of food with a gas derived Processes in which a whole isolated seed or from a similar food or from a food to bean is surface coated with a liquid material. which it is closely related.

310 This subclass is indented under subclass 302. SEE OR SEARCH THIS CLASS, SUB- Processes wherein the coating functions to CLASS: maintain the food base in a desired condition. 235, for processes of applying a gas to a food under the influence of electrical or wave energy.

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236, for processes of treating a gas by elec­ trical or wave energy and subse­ 315 This subclass is indented under subclass 314. quently contacting a food with the Processes wherein the food material is in the treated gas. form of animal flesh. 386+, for processes of separating a volatile essence from a food and recombining 316 This subclass is indented under subclass 312. the essence with a similar food. Processes wherein (1), a food material contacts 470, for methods of preparing a dry food a gas and is then packaged, or (2), a food product from a foamed or gasified within a gas permeable package is contacted by material. a gas through the apertures within the packag­ 474+, for methods of treating a liquid with a ing material, or (3), the food is packaged with a gas. material which under normal conditions of temperature and pressure returns to the gaseous SEE OR SEARCH CLASS: state under conditions of packaging or storing. 34, Drying and Gas or Vapor Contact With Solids, subclasses 282+, for pro­ 317 This subclass is indented under subclass 312. cesses not elsewhere classified for Processes wherein the food material contacted contacting or a gas or vapor with a is derived from a lacteal source. solid. 261, Gas and Liquid Contact Apparatus, 318 This subclass is indented under subclass 312. for processes not elsewhere classified Processes wherein the gaseous material is a of contacting a gas with a liquid. halogen or halogen containing compound.

313 This subclass is indented under subclass 312. 319 This subclass is indented under subclass 312. Processes wherein the gas is hydrogen. Processes wherein the gaseous material is a compound of nitrogen, or is sulfur, or a sulfur (1) Note. Most of the patents herein relate containing compound. to hydrogenation, i.e., the addition of hydrogen across an unsaturated carbon 320 This subclass is indented under subclass 312. to carbon bond in order to cause satura­ Processes wherein the applied gas is biocidal or tion of the bond. disinfecting.

SEE OR SEARCH CLASS: SEE OR SEARCH CLASS: 260, Chemistry of Carbon Compounds, 424, Drug, Bio-Affecting and Body Treat­ appropriate subclasses according to ing Compositions, for methods the product desired and in particular involving the mere application of a subclass 690 for hydrogenation pro­ gaseous biocide or disinfectant to a cesses. food material.

314 This subclass is indented under subclass 312. 321 This subclass is indented under the class defini­ Processes wherein the applied gas is formed as tion. Processes wherein a food material is con­ the result of a burning or combustion reaction. tacted by a chemical agent which either by transitory or permanent contact effects a (1) Note. Smoking or the recitation that the desired maintenance of the food. applied material is the result of a burning or combustion reaction whether in the (1) Note. Excluded herefrom as being claims or in the specification is sufficient “chemical agents” proper for this sub- to place a patent within this subclass. class are air, nitrogen, CO2, water, and the inert gases, or mixtures solely com­ SEE OR SEARCH THIS CLASS, SUB- posed of any of the above. Also excluded CLASS: are NACL and carbohydrate materials, 235, for an electrostatic smoking opera­ (e.g., sugars, gums, etc.). However, mix­ tion. tures of carbohydrates together with NACL are proper herein. Also excluded

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are the ordinary pickling or curling com­ 506+, for processes of preserving foods by positions when the claims are not limited blanching or cooking with an aqueous to any particular composition. material. 520+, for preserving foods involving heat­ (2) Note. Examples of chemical agents ing, including pasteurizing or steriliz­ proper herein are agents which prevent ing. or protect against undesirable sprouting, 524, for preserving foods by freezing or loss of texture, foam, spreadability, oxi­ cooling. dation, gravitational separation, coagula­ tion, pesticides, clouding or turbidity, SEE OR SEARCH CLASS: viscosity change, emulsion destruction, 422, Chemical Apparatus and Process Dis­ etc.. infecting, Deodorizing, Preserving, or Sterilizing, subclasses 1+ for disin­ (3) Note. Processes proper for this subclass fecting, deodorizing, preserving, or include (A). Inhibiting an ingredient sterilizing processes of general utility. which is later to be incorporated into a 424, Drug, Bio-Affecting and Body Treat­ finished mercantile food; (B). Inhibiting ing Compositions, for mere methods for perfecting a further processing step; of preserving a food product by the (C). Inhibiting a mercantile food, per se; use of a biocide. (D). Contacting an ingredient which acts as a carrier with a chemical agent, which 322 This subclass is indented under subclass 321. carrier is then added to a diverse food to Processes wherein the food material is con­ effect inhibiting therein. tacted with a heavy metal, or a compound thereof i.e., a metal having a specific gravity SEE OR SEARCH THIS CLASS, SUB- greater than four. CLASS: 262+, for processes for preserving or main­ 323 This subclass is indented under subclass 321. taining the color of a food by an addi­ Processes involving a chemical agent which is tive process. either layered on, or impregnated into, an edi­ 302+, for processes of coating a food base ble base. with a liquid in general, and subclass 310, in particular for coating to effect SEE OR SEARCH THIS CLASS, SUB- a preserving of a food base. CLASS: 378, for processes of adding carbohydrate 133, for an inedible feature associated with material to a plant tissue containing a preserving agent. food. 393, for packaging methods involving rigid 382, for processes of adding a salt solution liquid impermeable containers having to a nondisruptive meat containing plural layered walls. product. 410+, for packaging methods involving a 392+, for processes of preserving a food by flexible walled wrapper or container. packaging or wrapping. 418+, for processes of storing solid foods 324 This subclass is indented under subclass 321. under controlled conditions. Processes which includes the step of packag­ 425, for processes of extracting a constitu­ ing. ent which may be a contaminant. 438+, for processes of cooking or treating SEE OR SEARCH THIS CLASS, SUB- foods with a heated glyceridic fat or CLASS: oil. 392+, for food packaging methods in gen­ 443+, for processes of preserving food by eral. dehydrating. 478+, for processes of removing a constitu­ 325 This subclass is indented under subclass 324. ent of a solid food which may act as a Processes wherein the package is subjected to a contaminant. heat treatment.

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326 This subclass is indented under subclass 324. 330.2 This subclass is indented under subclass 330. Processes wherein the chemical agent is effec­ Processes wherein the treated liquid has lacteal tive in destroying, controlling, or inhibiting material as the basic ingredient. extraneous noxious organisms or pests. 330.3 This subclass is indented under subclass 330. 327 This subclass is indented under subclass 321. Processes wherein the liquid is intended for Processes including the step of lowering the drinking purposes and may be in an undiluted temperature of the food to or below 32° F form. either before, or subsequent to, the treatment with the chemical agent; or treating a food 330.4 This subclass is indented under subclass 330.3. whose temperature is equal to, or less than, 32° Processes wherein the liquid contains ethyl F with a chemical agent. alcohol.

(1) Note. Absent a specific temperature, the 330.5 This subclass is indented under subclass 330.3. term “freezing” is sufficient to place a Processes wherein the liquid is the juice of a patent within this subclass. fruit or vegetable.

329 This subclass is indented under subclass 321. 330.6 Processes under subclasses 330 wherein the Processes wherein a food foam is protected liquid has triglycerdic oil as the basic ingredi­ against deterioration, or wherein a food is pro­ ent. tected against undesirable foam formation, or wherein a food is protected against undesirable 331 This subclass is indented under subclass 321. gushing. Processes wherein tissue containing animal derived flesh, citrus fruit, cereal seed, or bean SEE OR SEARCH CLASS: material, is acted on by a chemical agent. 516, Colloid Systems and Wetting Agents; Subcombinations Thereof; Processes 332 This subclass is indented under subclass 331. of Making, Stabilizing, Breaking, or Processes wherein the chemical agent contacts Inhibiting, subclasses 10+ for foam animal flesh. colloid systems or agents for such sys­ tems or making or stabilizing such 333 This subclass is indented under subclass 331. systems or agents, when generically Subject matter wherein the chemical agent con­ claimed or when there is no hierarchi­ tacts a citrus fruit or a citrus fruit derived mate- cally superior provision in the USPC rial. for the specifically claimed art. 334 This subclass is indented under subclass 321. 330 This subclass is indented under subclass 321. Processes wherein a chemical agent contacts a Processes wherein a food in liquid form is con­ lacteal derived material. tacted with a chemical agent. 335 This subclass is indented under subclass 321. (1) Note. The final desired product after the Processes wherein the chemical agent is effec­ liquid contact step may exist in a differ­ tive in destroying, controlling, or inhibiting ent physical state than as a liquid. noxious organisms or pests.

SEE OR SEARCH THIS CLASS, SUB- SEE OR SEARCH CLASS: CLASS: 424, Drug, Bio-Affecting and Body Treat­ 422+, for methods of removing haze from a ing Compositions, appropriate sub- liquid food by a nonchemical reactive classes for biocidal compositions and process. for the mere application of a biocidal material to a food. 330.1 This subclass is indented under subclass 330. Processes wherein the treated liquid has egg material as the basic ingredient.

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383 This subclass is indented under subclass 665. (1) Note. The water removed may have Processes involving the making of a decorative been originally present in the food or or distinctive marking on a food material or may have been added to the food. food containing package, or the treatment of an article containing indicia or ornamentation. SEE OR SEARCH CLASS: 34, Drying and Gas or Vapor Contact (1) Note. The application of a score or With Solids, subclasses 284+ for pro­ break line is considered indicia for this cesses wherein a frozen mixture is subclass. dried by subliming a constituent while the mixture remains frozen. SEE OR SEARCH THIS CLASS, SUB- 62, Refrigeration, subclass 58 for pro­ CLASS: cesses wherein a solution or mixture 250+, for a method of coloring a food using of constituents is cooled sufficiently a dye or pigment. to solidify a constituent which is then removed from the mixture. SEE OR SEARCH CLASS: 53, Package Making, appropriate sub- 385 This subclass is indented under subclass 384. classes for a method of applying indi­ Processes wherein the final desired product cia to a package or the use of an exists as a solid at ambient conditions. indicia containing wrapper. 101, Printing, appropriate subclasses for (1) Note. The final desired product is not printing processes, per se. necessarily in the same physical state as 156, Adhesive Bonding and Miscella­ the product that remains after the freeze neous Chemical Manufacture, sub- separation. class 277 for applying a design or character to a lamina. 386 This subclass is indented under subclass 665. 162, Paper Making and Fiber Liberation, Processes which include separating a volatile subclass 134 for processes of making fraction from an edible and combining the sep­ paper combined with a printing step. arated fraction with a edible. 264, Plastic and Nonmetallic Article Shap­ ing or Treating: Processes, subclass (1) Note. The entire amount of separated 132, for a method of applying a fraction need not be added to the food. design or indicia. 424, Drug, Bio-Affecting and Body Treat­ SEE OR SEARCH THIS CLASS, SUB- ing Compositions, subclass 10.2 for a CLASS: printed or embossed unitary dosage 312+, for a process of contacting an exteri­ form with an identification or warning orly produced gas with a good mate- feature and subclass 467, for other rial. printed, embossed, grooved, or perfo­ 388, for a process of combining a flavor rated tablets or pills. fraction with a food involving no sep­ 427, Coating Processes, subclasses 256+, aration step prior to the combining for general processes of forming non step. uniform coatings. 478+, for a separation process involving a volatile flavor fraction without a com­ 384 This subclass is indented under subclass 665. bining step. Processes wherein a food which contains water in the frozen state is subjected to a treatment to SEE OR SEARCH CLASS: remove some or all of the frozen water con­ 260, Chemistry of Carbon Compounds, tained therein, e.g., freeze-drying, fractional subclasses 236.5+ for a process of crystallization, etc.. preparing an essence of undetermined constitution from a naturally occur- ring substance.

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512+, for the molding, shaping, or casting of 387 This subclass is indented under subclass 386. a food. Processes wherein the edible treated for the removal of a volatile fraction is a liquid mate- 390 This subclass is indented under subclass 665. rial. Processes involving the preparation of a fin­ ished food which possesses a utility diverse to SEE OR SEARCH THIS CLASS, SUB- its normal food function, e.g., candle holder, CLASS: ice cream cone, confectionary amusement 475+, for separation processes involving device, etc.. gas-liquid contact. SEE OR SEARCH THIS CLASS, SUB- 388 This subclass is indented under subclass 665. CLASS: Processes which do not involve a separatory 104, for an imitated, simulated, ornamental operation prior to the combining of several dif­ three dimensional product, or confec­ ferent materials from a single source. tionary product having child-oriented utility. (1) Note. The removal of water, or the mere 138+, for an edible casing or container. subdividing of a food prior to the com­ bining operation is not considered a sep­ SEE OR SEARCH CLASS: aratory operation. The type of D1, Edible Products, various subclasses separation that is excluded is to a separa­ for products having a simulated form tion of various constituents of a food, or motif. e.g., peeling, coring, pitting, extracting, etc.. 391 This subclass is indented under subclass 390. Processes wherein the product is made from a (2) Note. “Different” includes distinct treat­ dough or batter. ments on the same type of food, (e.g., combining milks which have been heat (1) Note. Dough or batter products include treated at different temperatures, etc..) or those products that involve a dough or combining distinct portions of food (e.g., batter stage in the preparation of the final large and small pieces, etc..) product.

SEE OR SEARCH THIS CLASS, SUB- 392 This subclass is indented under subclass 665. CLASS: Processes involving (1) completely enrobing a 425+, for processes of using a liquid as an food with a nonedible packaging material extracting medium. which packaging material is solid at the time of 472+, for processes of preparing a dry prod­ packaging, or (2) the treatment of a food which uct by heating or dehydrating includ­ is completely enrobed in an edible material. ing the separation of a constituent. 478+, for processes that may involve sepa­ SEE OR SEARCH THIS CLASS, SUB- rating a starting material into plural CLASS: different constituents and which may 5, for methods of packaging of chewing involve a recombining operation. gum. 8, for a fermentation process in a pack- 389 This subclass is indented under subclass 665. age. Processes involving the, per se, removal of a 302+, for the coating of a solid food with a molded food from a mold, or the, per se, strippable film forming liquid. removal of a food from a receptacle or con­ 389, for the, per se, removal of food from a tainer, e.g., package, etc.. package or container. 418+, for the storage of a solid food in a SEE OR SEARCH THIS CLASS, SUB- nonconsumer container. CLASS: 420+, for a process of preparing a food 392+, for the treatment of a packaged food which may not be completely enrobed product. by an inedible wrapper.

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521+, for sterilizing or pasteurizing a food in a nonmercantile container. SEE OR SEARCH THIS CLASS, SUB- CLASS: SEE OR SEARCH CLASS: 418+, for a process of keeping a prepared 53, Package Making, subclass 3, for a food warm by storing it in an insu­ food packaging operation absent any lated container. food working operation, (e.g., cook­ ing, comminuting, etc..) 395 This subclass is indented under subclass 392. Processes wherein the package structurally 393 This subclass is indented under subclass 392. cooperates with gases naturally generated by Processes involving a step of lowering the tem­ the food, e.g., vented packages, expansion of perature of the food to 32° F, or of treating a packages, etc.. food material with an agent whose temperature at the time of contacting the food is at a tem­ SEE OR SEARCH THIS CLASS, SUB- perature equal to or less than 32° F, or of treat­ CLASS: ing a food package whose temperature is 32° F 397+, and 410+, for a process involving a or less. gas permeable container wall struc­ ture. (1) Note. The term “freezing” is sufficient 403+, for a process of heating a vented pack- for placement of a document herein. age.

(2) Note. The cooling step may be prior, 396 This subclass is indented under subclass 392. during, or subsequent to packaging. Processes involving the association of a food with a rigid receptacle or rigid support, said SEE OR SEARCH CLASS: rigid receptacle or rigid support being covered 62, Refrigeration; subclass 60 for the by a flexible wrap in whole or part, or by a con­ freezing and packaging of food tainer. involving the absence of a food work­ ing or treating step, (e.g., cooking, SEE OR SEARCH THIS CLASS, SUB- comminuting, etc.). CLASS: 397+, for a process involving the placement 394 This subclass is indented under subclass 392. of a form retaining closure on a rigid Processes wherein the package, per se, or a container body. portion thereof is prepared which is particu­ 411, for a process of packaging involving a larly suited as by its structure to perform a sep­ food enclosed in a flexible wrap cov­ arate function, other than its packaging ered by a liquid pervious rigid con­ function, and wherein this function is effected tainer. by the user subsequent to the packaging step. 397 This subclass is indented under subclass 392. (1) Note. Excluded from this subclass are Processes involving packaging a food in a methods of preparing containers which rigid, liquid impermeable, container body, act as molds and thereby mold a plastic (e.g., canning, bottling, etc.). food; or containers which are made of transparent material so that the contents (1) Note. Paper receptacles which are rigid are clearly visible; also excluded are are not considered liquid impermeable containers designed as by the materials unless there is a specific disclosure that of which they are made or by the use of they have been treated to render them mold release liners to dispense food liquid impermeable. materials e.g., nondrip bottles. 398 This subclass is indented under subclass 397. Processes involving a rigid liquid impermeable container wall, which is (1) either lined or coated with a nonedible either partially or com­ pletely; or (2) contains a nonedible in its inte-

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rior which is other than a part of the container wall. 401 This subclass is indented under subclass 399. Processes involving the heat treatment of a (1) Note. The additional layer must be dif­ filled, sealed container, wherein the heat source ferent in chemical structure than the con­ is other than from the contents of the container tainer wall and it can be added after the and the temperature of the sealed container is food is enclosed in the container, e.g., either maintained or raised above the sealing sealing by coating of an irregularity in temperature. the container wall, etc.. 402 This subclass is indented under subclass 397. SEE OR SEARCH THIS CLASS, SUB- Processes involving either (1) the intentional CLASS: association of water together in a package with 403, for processes involving sealing of a a normally solid foodstuff; or (2) the removal vent hole in a rigid liquid imperme­ of nonadded water from a normally solid food- able container. stuff.

399 This subclass is indented under subclass 397. (1) Note. Sealing of a food in a can with Processes involving the delivery of a pretreated water therein so that the water therein food to a container and wherein said pretreat­ can be subsequently utilized to cook the ment has reduced the microbiological load of food is proper for this subclass. Also the food, e.g., pasteurization, commercial ster­ proper herein is the addition of steam ilization, etc.. after an external vacuumizing operation if the intent is to package the steam with (1) Note. Sterilization includes within its the food. meaning commercial sterilization which is the treatment of a food to the extent (2) Note. Excluded from this subclass is, necessary to preserve it in a normal can­ (A) the use of water to merely cook or ning process. clean a food; (B) a process of using steam to merely eliminate air or other SEE OR SEARCH THIS CLASS, SUB- gases; (c) An extraction method using CLASS: water as the extracting means; (D) the 236, for a method of treating a gas by elec­ removal of water from a solid food and trical or wave energy and then con­ the subsequent addition of an equal tacting a food with said treated gas. amount of water to the solid food; (E) 237+, for the direct application of electrical the roasting of a food without an indica­ or wave energy to a food. tion that a drying is being effected; (F) 312, for contacting a food with an exteri­ batter and other foods which are nor­ orly applied gas, in particular subclass mally not solids. 316 for a packaging method or treat­ ment. SEE OR SEARCH THIS CLASS, SUB- 321+, for a process for inhibiting chemical CLASS: or physical change of a food by con­ 384+, for a process of freeze-drying or tacting the food with a change inhibit­ freeze concentrating. ing chemical agent, in particular 426, for a process of removing water from subclasses 324+ for a method involv­ a solid using a nonglyceridic liquid as ing packaging. an extracting material. 521+, for the heat treatment of a food to 443+, for a process of preparing or treating a effect sterilization or pasteurization. dry material. 506+, for the treatment of a solid material 400 This subclass is indented under subclass 399. with an aqueous material. Processes wherein the treated food has water 519, for a process of separating a starting removed therefrom. material into plural different constitu­ ents. 520+, for a process of heating a food.

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403 This subclass is indented under subclass 397. 406 This subclass is indented under subclass 405. Processes involving the the heating of food in Processes involving rolling the sealed con­ either a (1) specially designed container which tainer along its horizontal axis. vents outwardly when a positive pressure is attained in the container with the application of 407 This subclass is indented under subclass 397. heat or (2) container having a restricted open­ Processes involving the heat treatment of a ing which is less than the normal opening for filled sealed container wherein the heat source the introduction of the food material into the is other than from the contents of the container container so that contained gases can be and the temperature of the sealed container is removed in the heating process through this either maintained or raised above the sealing opening and the opening can be subsequently temperature. sealed. SEE OR SEARCH THIS CLASS, SUB- (1) Note. Excluded herefrom are processes CLASS: of piercing a food package having no 401+, for a heat treatment of a sealed con­ vent holes to relieve pressure build up tainer containing a pasteurized or ster­ therein. ilized food.

SEE OR SEARCH THIS CLASS, SUB- 408 This subclass is indented under subclass 407. CLASS: Processes involving heat transfer to a filled 395, for processes of packaging food in a sealed container through the use of materials package having structure which coop­ which are other than water, per se, in any of its erates with a food generated gas, e.g., physical forms, nitrogen, CO2, air, the inert roasted coffee packages, etc.. gases, or mixtures solely composed of any of the above. 404 This subclass is indented under subclass 397. Processes involving the step of mechanically 409 This subclass is indented under subclass 407. vacuumizing the headspace of a container Processes involving the treatment of lacteal holding food, or otherwise associating with a materials. food containing receptacle an exteriorly applied zone of reduced pressure which 410 This subclass is indented under subclass 392. reduces the amount of air in the voided space Processes involving the encasing of a food of the container. within a pliant wrapper or container.

(1) Note. Processes involving the step of 411 This subclass is indented under subclass 410. exhausting the air from the headspace by Processes involving a food encased in a flexi­ steam generated from the heated con­ ble wrap located within a rigid container. tained food are excluded from this sub- class. 412 This subclass is indented under subclass 410. Processes involving the heat treatment of filled 405 This subclass is indented under subclass 397. food containers. Processes involving the agitation, vibrating, or violent mixing of a sealed container of food. (1) Note. The heat treatment does not necessitate a sealed container. However, (1) Note. The mere conveying of a sealed the final product must be completely container of food from one location to enclosed in a packaging material. another is not sufficient for this subclass. There must be a positive disclosure of 413 This subclass is indented under subclass 410. agitation, vibrating, or violent mixing of Processes involving the filling of a preformed the contents within the sealed container. container or casing with a food, said container or casing having been formed into a physical shape such that it is designed to limit the move-

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ment of the food therein; or to the treatment of chemical reaction or by a diverse per­ a food filled preformed container or casing. manent additive. 429, for an extraction process that may use 414 This subclass is indented under subclass 410. a glyceridic fat or oil as an extracting Processes involving the shaping of a food in a medium. mold, or the step of treating a food by a cutting 438+, for a process of using a glyceridic fat operation. or oil to heat treat a food. 491, for a method of separating cream from SEE OR SEARCH THIS CLASS, SUB- milk. CLASS: 413+, for the shaping of a food in a pre- SEE OR SEARCH CLASS: formed container. 554, Organic Compounds, subclasses 2+ for the removal, recovery, or extrac­ 415 This subclass is indented under subclass 410. tion of fats and oils. Processes involving the use of a specific pack- aging material defined in terms of either its 418 This subclass is indented under subclass 665. properties, or the specific material which com­ Processes for: (1) storing a solid food in a non- poses the wrapper or a part thereof, e.g., phos­ marketable nonconsumer container or environ­ phoric acid impregnated wrapper, etc.. ment closed to the atmosphere to either maintain the status quo of the food or to SEE OR SEARCH THIS CLASS, SUB- improve the food, e.g., insulated containers to CLASS: keep heated food warm, etc.., (2) storing a solid 132+, for a wrapper or packaging material food with a nonfood which association carrying food, food ingredient, or improves the quality of the food, e.g., ripening food preservative. of fruit, etc.., (3) storing a solid food in a con- trolled nonpackage environment to either pre- 416 This subclass is indented under subclass 665. serve or improve the food, or (4) storing a solid Processes combined having a step which is, per food in specially treated containers. se, (1) not provided for in this class and (2) per- forms a function other than modifying the (1) Note. Included herein are patents to a food. diversity of storage facilities including transportation tanks, silos, cold storage 417 This subclass is indented under subclass 665. rooms, etc.. Processes involving (1) the preparation or treatment of edible triglyceridic fats or oils; or SEE OR SEARCH THIS CLASS, SUB- (2) rendering processes to separate a triglycer­ CLASS: idic fat or oil from a starting material. 524, for a process of freezing a food and maintaining the food in a frozen state. (1) Note. The rendering process to separate fat or an oil from a starting process 419 This subclass is indented under subclass 418. includes the recovery of either or both of Processes wherein the food material stored is the separated fractions, i.e., (1) the fat or either a fruit or vegetable product in its natural oil fraction, or (2) the residue of the ren­ untreated state. dering process. 420 This subclass is indented under subclass 665. (2) Note. Cooking oil or shortening absent Processes involving the association of a food in any other limitation will be regarded as its final marketable form with a nonedible fea­ glyceridic in nature and proper for this ture. area. (1) Note. Certain patents herein are drawn SEE OR SEARCH THIS CLASS, SUB- to subcombinations of what are consid­ CLASS: ered as being marketable items. For 362+, for a process of preparing or treating example, interleaved cheese slices hav- an isolated glyceridic fat or oil by a

December 2000 Edition 426 - 52 CLASSIFICATION DEFINITIONS December 2000

ing no exterior wrap, ice cream on a e.g., stirrer, centrifuge, etc., are excluded stick, etc.. herefrom.

SEE OR SEARCH THIS CLASS, SUB- SEE OR SEARCH THIS CLASS, SUB- CLASS: CLASS: 132+, for a wrapper or packaging material 7+, for a fermentation method of treating carrying food, food ingredient, or a food. food preservative. 321+, for a method of preventing a chemical 392+, for encasing a food in a completely or physical change in a food by using enclosed packaging material. a change inhibiting chemical agent, 418+, for a process of treating a food under and in particular subclass 330 for controlled conditions which may treating a liquid food. involve a nonedible feature. 342+, for a method of treating a food involv­ ing a chemical reaction or the addition 421 This subclass is indented under subclass 420. of a permanent additive. Processes involving an inedible rigid member 417, for the treatment of a fat or oil with a to support an attached food. transient additive. 425+, for a method of preparing an extract SEE OR SEARCH THIS CLASS, SUB- and then using said extract as an CLASS: extracting medium. 75, for food in association with a handle 438+, for a method of heat treating a dough designed for safety on consumption. or batter product by contact with a 82+, for a foraminous material infusion glyceridic fat or oil. type, or foraminous container having a defined support means. 423 This subclass is indented under subclass 422. 134, for a handle associated with a material Processes involving the use of an inorganic sil­ proper for this class. icon material, e.g., clay, hectorite, diatama­ ceous earth, bentonite, etc.. 422 This subclass is indented under subclass 665. Processes involving the treatment of a liquid 424 This subclass is indented under subclass 422. (other than water, per se, or a gas) which is Processes involving the extraction of a constit­ subsequently removed from the treated liquid. uent from a starting material utilizing a liquid as the extracting medium. (1) Note. Patents generally herein are con­ cerned with removable of undesirables SEE OR SEARCH THIS CLASS, SUB- which cause turbidity, haze, or impair CLASS: the transparency or translucency of a liq­ 425+, appropriate subclass for an extraction uid. process using a liquid as the extract­ ing medium and for processes for (2) Note. Included in this subclass are meth­ treating a solid material which may ods involving the addition of a material contain a liquid component, in partic­ to a solid food, conversion of the solid ular subclasses 431+, for a method of food to the liquid state (e.g., extract, using water as the extracting medium etc..) and the removal of the added mate- and for a method of using an aqueous rial. extract as the extracting medium for the same type of food material, e.g., (3) Note. Processes of contacting of liquid aqueous coffee extract for use on cof­ foods with materials which are inert fee, etc.. toward the food and which merely func­ tion as a physical barrier, e.g., mold, 425 This subclass is indented under subclass 230. storage facility, container, receptacle, Processes involving the extraction of a constit­ etc.; or which contact the liquid so as to uent from a starting material utilizing a liquid. cool or heat; or which transport, e.g., pipe, tube, etc.; or which manipulate,

December 2000 Edition December 2000 CLASSIFICATION DEFINITIONS 426 - 53

(1) Note. The patents herein generally relate 428 This subclass is indented under subclass 427. to the use of the solventizing action of Processes wherein an organic liquid is used as liquids. the extracting medium either alone or in admixture with an inorganic material. SEE OR SEARCH THIS CLASS, SUB- CLASS: 429 This subclass is indented under subclass 425. 312+, for the treatment of a food material Processes wherein an organic liquid is used as with a gas which is other than air, the extracting medium either alone or in CO2, Nitrogen, water, the inert gases admixture with an inorganic material. or mixtures solely composed of these gases. SEE OR SEARCH THIS CLASS, SUB- 422+, for the treatment of a liquid extract CLASS: with a solid or liquid proper for that 417, for a method of defatting involving an subclass. organic liquid. 438+, for a method of removing water using a heated glyceridic fat or oil. 430 This subclass is indented under subclass 429. 442, for the removal of adhering dirt or Processes wherein the material treated is a seed debris using an additive which is other or bean material having some of its original than water. plant tissue. 476, for a separation process involving the contacting of steam with a liquid. 431 This subclass is indented under subclass 425. 506+, for the removal of adhering dirt or Processes involving the treatment of a material debris, and for the treatment of a solid using an aqueous liquid as the extracting with steam. medium.

426 This subclass is indented under subclass 425. (1) Note. This subclass includes processes Processes involving the treatment of a food of using an aqueous extract of a food with a nonglyceridic liquid to remove water material as an extracting medium for the therefrom. same type of food material; e.g., aqueous coffee extract for coffee, etc.. SEE OR SEARCH THIS CLASS, SUB- CLASS: SEE OR SEARCH THIS CLASS, SUB- 347, for a method of frying a cereal dough CLASS: or batter product involving a chemical 476, for a separation process involving the reaction or diverse permanent addi­ contacting of steam with a liquid. tive. 506, for the treatment of a solid with 438+, for the heat treatment of a food by a steam. glyceridic fat or oil. 432 This subclass is indented under subclass 431. 427 This subclass is indented under subclass 425. Processes where coffee is the material treated. Processes for the treatment of a material to selectively remove a portion or substantially all 433 This subclass is indented under subclass 432. of the caffeine or tannin. Processes involving the preparation of a coffee beverage of serving strength for immediate SEE OR SEARCH CLASS: consumption, if desired, as contrasted to a 260, Chemistry of Carbon Compounds, product which may be marketed but which subclass 256 for caffein and deriva­ requires a further dilution or concentration. tives thereof and subclass 473.5 for tannins and derivatives thereof. (1) Note. The patents in this subclass gener­ ally relate to methods of preparing a cof­ fee brew in a specialized type of apparatus.

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SEE OR SEARCH CLASS: SEE OR SEARCH THIS CLASS, SUB- 99, Foods and Beverages: Apparatus, CLASS: subclasses 279+ for coffee infusors. 342+, for a method of cooking in a heated fat or oil so as to intentionally incor­ 434 This subclass is indented under subclass 432. porate a fat or oil into a food, in par­ Processes involving the extraction of coffee at ticular subclass 347 for the frying of a at least two different temperatures. formed farinaceous cereal dough or batter product. (1) Note. The temperature must be 426, for a method of removing water by increased or decreased under controlled using a nonglyceridic material. conditions so that the temperature is 520+, for a method of heating a food by con­ maintained for a definite period of time tacting a heated fat or oil against the prior to the raising or lowering to exterior portion of a container holding another temperature. a food.

(2) Note. The mere recitation of a range of 439 This subclass is indented under subclass 438. temperatures is not sufficient to be con­ Processes wherein the material treated is either sidered extraction at different tempera­ a farinaceous cereal dough or batter product. tures. 440 This subclass is indented under subclass 439. 435 This subclass is indented under subclass 431. Processes wherein the direct contact with the Processes where tea, i.e., Camellia senesis, is glyceridic fat or oil effects an expansion or the material treated. increase in the volume of the food.

(1) Note. Tea, unqualified, as to species is SEE OR SEARCH THIS CLASS, SUB- within the scope of this subclass. CLASS: 351, for the puffing of a defined solid com­ (2) Note. Teas of the type included herein position. are congou, orange pekoe, souchong. 445+, for a process of preparing a dry prod­ uct of increased size by a heating 436 This subclass is indented under subclass 431. operation. Processes involving the extraction of a cereal or a treated cereal. 441 This subclass is indented under subclass 438. Processes involving a treatment of the food by SEE OR SEARCH THIS CLASS, SUB- the contact thereof with water, or the treatment CLASS: of a food which has been prehydrated. 478+, for a method of lautering a cereal mash without a sparging operation. (1) Note. For the most part, the water treat­ ing step is precedent to the step of con­ 437 This subclass is indented under subclass 431. tacting the food with the glyceridic fat or Processes where animal meat, (e.g., fish, poul­ oil material. try, mammal, etc..) is the material treated. 442 This subclass is indented under subclass 665. 438 This subclass is indented under subclass 230. Processes involving the contacting of foods Processes involving the heat treatment of a with a chemical material which is diverse from food by directly contacting the food with a the food and is other than water in any of its glyceridic fat or oil. physical forms, nitrogen, air, carbon dioxide, the inert gases, or mixtures composed solely of (1) Note. Fats or oils unqualified as to deri­ these materials. vation or composition are considered as being glyceridic in nature. (1) Note. See appropriate subclasses of this class (Class 426) depending on the manipulate operative involved, for pro-

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cesses involving cooling, heating, mold­ has voids between the individual par­ ing, cutting, slicing, comminuting, ticles. separating, filtering, transporting, stor­ 470, for a method of drying a foamed or ing, pressing, etc.. gasified material.

443 This subclass is indented under subclass 665. SEE OR SEARCH CLASS: Processes involving (1) an operation to reduce 264, Plastic and Nonmetallic Article Shap­ the moisture content of a food to produce a dry ing or Treating: Processes, sub- material, or (2) the addition of minute amounts classes 41+ for processes including of water to a dry food wherein the final product the step of forming pores or voids in still retains its dry characteristics, or (3) the an article or material, said pore form­ treatment of a dry food product wherein the dry ing being effected internally by characteristics are retained, or (4) the addition occluding or incorporating void form­ of water with its subsequent removal to result ing or void producing elements or in a dry product. ingredients randomly throughout the plastic article forming material. (1) Note. Within the scope of dry are prod­ ucts which are as a complete product 446 This subclass is indented under subclass 445. free or relatively free from water and Processes involving the treatment of products under normal ambient conditions initially in the dough form. involve such characteristics, but not nec­ essarily each and every one, as free flow­ 447 This subclass is indented under subclass 445. ing, dry to the touch, nontacky or sticky, Processes involving the treatment of a material nonadhesive, granular, powder, tablet, by subjecting the material to exteriorly applied flake, flour, meal, particulate, pellet, pressure, whether gaseous or other, and then finely divided, etc.. suddenly releasing the pressure to effect an expansion of the treated material. 444 This subclass is indented under subclass 443. Processes involving the step of exposing the SEE OR SEARCH CLASS: food material to a temperature of 32°F or less. 99, Foods and Beverages: Apparatus, subclasses 238+ for cereal puffing (1) Note. The term “freezing” is sufficient apparatus. for placing a document into this sub- class. 448 This subclass is indented under subclass 447. Processes involving the movement of a mois­ SEE OR SEARCH THIS CLASS, SUB- ture containing material through a zone and CLASS: mechanically generating compressive forces 384+, for a process of freeze-drying or and heat, and then releasing the compressive freeze concentrating. forces by moving the material to a zone of less pressure whereby moisture entrained within the 445 This subclass is indented under subclass 443. treated material is vaporized to effect an expan­ Processes involving the heat treatment of a sion of the treated material. solid food to effect an expansion or increase in the volume of the food, e.g., puffing, popping, 449 This subclass is indented under subclass 447. etc.. Processes involving the treatment of a cereal.

SEE OR SEARCH THIS CLASS, SUB- 450 This subclass is indented under subclass 445. CLASS: Processes involving the treatment of cereal 141, for a solid edible in an expanded state. derived material. 163+, for a foam or foamable composition. 351, for a method of puffing a solid 451 This subclass is indented under subclass 443. defined composition. Processes involving the preparation or treat­ 453+, for a method of uniting particulate ment of nonready to eat food which is prepared material to form a larger unit which from a starch containing dough and which is

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later put in a consumable form by heating or 264, Plastic and Nonmetallic Article Shap­ cooking in an aqueous liquid. ing or Treating: Processes, subclasses 109+ for processes of forming articles (1) Note. For purposes of this subclass ali­ by uniting discrete bulk assembled mentary products are considered as particles. being dry unless from the total disclo­ sure there is an intent to keep them wet 454 This subclass is indented under subclass 453. or moist. Processes wherein the association of particles is effected by mechanical pressure. SEE OR SEARCH THIS CLASS, SUB- CLASS: 455 This subclass is indented under subclass 443. 158, for an alimentary paste product. Processes involving the treatment of solid 496, for a process of preparing a farina­ materials with added water in any of its diverse ceous dough, batter, or pastry product. physical forms to result in a dry product, e.g., hydration, etc.. 452 This subclass is indented under subclass 443. Processes involving the preparation and treat­ (1) Note. “Superheated Steam” is proper for ment of cereal material in the form of relatively this subclass. slender threads, fibers or shreds, whose width and thickness are generally of the same magni­ SEE OR SEARCH THIS CLASS, SUB- tude, and whose length is substantially greater CLASS: than the thickness or width, and composites of 506+, for the treatment of a food with an such threads, fibers, and shreds whose identity added aqueous material wherein dry is retained in the final product, e.g., shredded characteristics are not found in the wheat biscuits, etc.. final food product.

SEE OR SEARCH THIS CLASS, SUB- 456 This subclass is indented under subclass 455. CLASS: Processes involving (1) a subsequent treatment 137, for a dry edible filament or filament of the food separate from the treatment with the composite. aqueous material, which treatment is at a tem­ perature above that of the aqueous treatment, 453 This subclass is indented under subclass 443. and results in the forming of a dry product (2) a Processes directed to the bonding to each other dehydration of the food material to produce a of individual distinct particles which are ini­ dry product. tially dry and where the final bonded product is dry. (1) Note. This subclass includes two or more distinct treatments in the presence SEE OR SEARCH THIS CLASS, SUB- of an aqueous material wherein the sec­ CLASS: ond or subsequent treatment is at a tem­ 147, for a dry edible in the form of a tablet, perature higher than the preceding pellet, or agglomerate. treatment. 272, for a process involving the adhesion of nondry foods using a base supplied SEE OR SEARCH THIS CLASS, SUB- constituent as the adhering material. CLASS: 273, for a method of coating a nondry food 455, for a process of allowing a water which is other than animal flesh by a treated food to rise to ambient temper­ base supplied constituent. ature. 285, for a method of agglomerating dry diverse edible particulate material to 457 This subclass is indented under subclass 456. form a dry product. Processes involving the preparation of foods SEARCH CLASS: which are in their final form thin flattened 100, Presses, subclasses 35+ takes com­ pieces or layers normally of the size that they pacting by mechanical interlock are consumed or treated for food use in bulk including the baling of hay.

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rather than as individual pieces, e.g., corn such parts as the husk, skin bran, or germ flakes, rolled oats, etc.. portion.

SEE OR SEARCH THIS CLASS, SUB- 461 This subclass is indented under subclass 460. CLASS: Processes involving the contacting of a whole 458, for a method of preparing a cooked seed or bean material with externally applied dough form, e.g., cookie, cracker, etc.. steam. 459, for a process of preparing a product in chip form from a starting cereal mate- 462 This subclass is indented under subclass 460. rial. Processes involving the treatment of a cereal seed. 458 This subclass is indented under subclass 456. Processes involving, (1) preparation of a cereal 463 This subclass is indented under subclass 459. dough by the addition of water to cereal flour, Processes involving the treatment of cereal or (2) treatment of a cereal dough with an aque­ derived material. ous material, or (3) treatment of a cooked cereal dough product, e.g., bread to make dried 464 This subclass is indented under subclass 455. bread crumbs, etc.. Processes involving the treatment of a food material at any stage of its preparation to SEE OR SEARCH THIS CLASS, SUB- reduce its particle size. CLASS: 446, for puffing of a dough. (1) Note. Merely removing the husk or skin 451, for preparation of a dry alimentary portion from a food is not considered paste product. size reduction. 452, for preparation of a dry cereal fila­ ment or filament composite. SEE OR SEARCH THIS CLASS, SUB- 496+, for the preparation of a nondry farina­ CLASS: ceous dough, batter, or pastry product. 473, for a process involving a size reducing step in preparing a dry food. 459 This subclass is indented under subclass 456. 518, for a process involving size reduction. Processes wherein the material treated is an isolated tissue containing cereal seed or bean 465 This subclass is indented under subclass 443. material. Processes involving the preparation of dry products including the steps of either (1) treat­ (1) Note. Isolated herein does not include a ing at a temperature above that at which the whole bean or cereal which exists in its material treated is kept or stored or (2) a dehy­ natural state and as such still contains its dration or drying of the material. seed nonremoved from the residue of the tissue of the bean or cereal, e.g., beans in 466 This subclass is indented under subclass 465. pod form, corn on the cob, etc.. Processes involving the treatment of an essen­ tially dry product under dry heat and such ele­ 460 This subclass is indented under subclass 459. vated temperature conditions so as to effect a Processes wherein the material treated is a parching or change in the color of the food whole cereal seed or bean material. treated, e.g., browning, etc..

(1) Note. The water treating operation must (1) Note. The terms browning, roasting, be performed on a whole seed or bean. toasting and parching, per se, are suffi­ The final product, however, need not cient to place a patent in this subclass if exist in whole form. the final product is dry.

(2) Note. To be classified as a whole seed or 467 This subclass is indented under subclass 466. bean the endosperm or interior portion Processes in which the material treated is must exist in essentially the whole form, moved or held suspended by a vapor or gas but the seed or bean need not contain current.

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SEE OR SEARCH CLASS: 473 This subclass is indented under subclass 465. 34, Drying and Gas or Vapor Contact Processes involving the treatment of a food With Solids, subclass 359 and see the material at any stage in its preparation to search notes relating thereto. reduce its particle size.

468 This subclass is indented under subclass 466. (1) Note. Merely removing the husk or skin Processes involving the application of com­ portion from a food is not considered pression on a material or the application of size reduction. externally applied pressure. SEE OR SEARCH THIS CLASS, SUB- 469 This subclass is indented under subclass 466. CLASS: Processes involving the treatment of a food 464, for a process of size reduction in the material to remove an unwanted solid constitu­ preparation of a dry material and ent or unwanted solid matter, said removal which process also involves contact being more than the mere inherent removal of a with water. solid that may accompany the heat processing 518, for a process involving size reduction. operation. 474 This subclass is indented under subclass 665. 470 This subclass is indented under subclass 465. Processes involving the overt treatment of a Processes involving the heat treatment or dehy­ liquid with a gaseous material. dration of a foamed or intentionally gasified material. (1) Note. This subclass includes only those treatments wherein there is a desired and SEE OR SEARCH THIS CLASS, SUB- intentional contact between a gas and a CLASS: liquid, e.g., whipping, aerating, foaming, 163, for a foam or foamable type composi­ carbonating, steaming, etc.. tion. 312+, for the contacting of a material with a SEE OR SEARCH THIS CLASS, SUB- gas which is other than air, Co2, CLASS: steam, nitrogen, the inert gases, or 487+, for a method of removing air, mixtures composed solely of these unwanted gas, or an unwanted odorif­ gases. erous material from a liquid, wherein 329+, for a method of stabilizing a foam by the liquid treated may contact air. using a chemical agent. 489, for a method of removing a desired 474+, for a process involving gas-liquid liquid from a solid wherein the contact. desired liquid may have contacted air. 492+, for the vaporization of a liquid to 471 This subclass is indented under subclass 465. effect a separation. Processes involving the treatment of a food 506+, for a method of contacting a solid which at the stage of dehydration is a liquid or food with steam. in a liquified state. 519, for a method of mixing or agitation wherein air or a different gas may be (1) Note. Materials characterized in such inadvertently incorporated into a terms as semi-fluid or semi-liquid are food. proper subject matter for this subclass. SEE OR SEARCH CLASS: 472 This subclass is indented under subclass 465. 62, Refrigeration, subclasses 69+ for pro­ Processes involving the removal of a constitu­ cesses including agitating of a con- ent material from a food. fined body of a material during freezing wherein air or gas is intro­ duced into a material being frozen; subclass 121 for processes specialized

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to cooling a material involving gas- liquid contact. 479 This subclass is indented under subclass 478. 95, Gas Separation: Processes, sub- Processes wherein the separation is effected on classes 149+ for processes of gas sep­ a solid food material and the material desired to aration involving liquid contacting. be recovered is also solid. 159, Concentrating Evaporators, sub- classes 47+ for methods of drying liq­ (1) Note. This subclass includes converting uids. a solid food into the liquid state and 203, Distillation: Processes, Separatory, treating the liquid to effect a removal, subclass 49 for processes directed to e.g., grinding meat to emulsion form, passing a normally gaseous substance etc.. through a material being distilled. 480 This subclass is indented under subclass 479. 475 This subclass is indented under subclass 474. Processes wherein the solid food is derived Processes involving the separation of a natu­ from a mammal, or fowl, e.g., beef, pork, lamb, rally occurring component or foreign matter chicken, etc.. from a starting liquid food, said separation either being effected by the contact of the start­ 481 This subclass is indented under subclass 479. ing food with a gaseous medium, or wherein Processes involving the treatment of plant contact with the gaseous medium is part of the material. overall separatory operation. 482 This subclass is indented under subclass 481. 476 This subclass is indented under subclass 475. Processes involving the treatment of a plant Processes wherein the gaseous medium is material to effect a separation of an outer layer steam. from the body of the material.

477 This subclass is indented under subclass 474. (1) Note. The complete removal of the outer Processes involving the intentional charging of layer is not a necessity for this subclass. liquids with carbon dioxide or another gas to Incomplete removal of one or more outer effect effervescence. layers is included within the scope of this subclass. 478 This subclass is indented under subclass 665. Processes involving the treatment of a food 483 This subclass is indented under subclass 482. material to result in two or more different frac­ Processes wherein the outer covering is tions. removed by an abrasive operation.

(1) Note. The separation operation may be 484 This subclass is indented under subclass 481. preformed on the whole food or may be Processes involving the removal of a seed, the on part of an already separated food. stone from a drupaceous fruit, a stem, or a core from a plant material. SEE OR SEARCH THIS CLASS, SUB- CLASS: 485 This subclass is indented under subclass 484. 443+, for a method of preparing or treating a Processes wherein a pit from a drupaceous fruit dry product by an operation that may is removed. involve a water removing step. 506+, for a method of removing adhering 486 This subclass is indented under subclass 478. dirt or materials which are not natural Processes involving the treatment of food to to the food by the use of water. remove air, unwanted gas, or unwanted odorif­ 518, for a method of subdividing a food erous components. into plural same constituents by cut­ ting or comminuting. SEE OR SEARCH THIS CLASS, SUB- CLASS: 496+, for a treatment of a dough product which may contain entrained gases.

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487 This subclass is indented under subclass 486. 491 This subclass is indented under subclass 490. Processes wherein the treatment is effected on Processes wherein the liquid separated is lac- a material which is a liquid. teal derived.

SEE OR SEARCH THIS CLASS, SUB- SEE OR SEARCH THIS CLASS, SUB- CLASS: CLASS: 490+, for a separatory operation involving a 336+, for a process of preparing or treating liquid starting material. butter and in particular for processes of recovering butterfat from butter. 488 This subclass is indented under subclass 487. 417, for the separation of butterfat from Process involving the treatment of a liquid to cream. or milk. remove unwanted odor constituents. SEE OR SEARCH CLASS: 489 This subclass is indented under subclass 478. 210, Liquid Purification or Separation, Process involving the treatment of a solid plant subclasses 513+ for gravitational milk material, in either whole form or reduced form, and cream separators. to express a desired and recovered liquid there- from. 492 This subclass is indented under subclass 490. Processes involving the separation of a compo­ SEE OR SEARCH THIS CLASS, SUB- nent of a liquid starting material by vaporizing CLASS: the component, and recovering either or both, 490+, for the treatment of liquids without the vaporized component or the unvaporized initial removal of solid materials residue. therefrom. SEE OR SEARCH THIS CLASS, SUB- 490 This subclass is indented under subclass 478. CLASS: Processes wherein the starting material treated 476, for a method of contacting a liquid is liquid. with steam so as to effect a separation.

(1) Note. The starting material must be in a 493 This subclass is indented under subclass 492. liquid state, however, the treatment to Processes where an alcohol containing material effect separation may be on a different is the starting liquid. physical state of the liquid. 494 This subclass is indented under subclass 493. SEE OR SEARCH THIS CLASS, SUB- Processes wherein at least a portion of the CLASS: vaporized fraction is recovered and is the 443+, for a method of preparing or treating a desired fraction. dry product, in particular subclass 471, for a method of drying a liquid or (1) Note. This subclass includes the reintro­ liquified material. duction of part of the vaporized portion 487+, for a method of removing air, after condensation into the residue of the unwanted gas, or an unwanted odorif­ vaporizing mass. erous material from a liquid. 489, for a method of separating a liquid 495 This subclass is indented under subclass 490. from a solid plant material with a sub- Process involving the treatment of a liquid sequent separation step on the liquid. starting material to fractionate the liquid so as to result in a solid and a liquid fraction. SEE OR SEARCH CLASS: 159, Concentrating Evaporators, sub- 496 This subclass is indented under subclass 665. classes 47+ for processes peculiar to Processes involving the preparation or treat­ drying or concentrating of solids held ment of a farinaceous dough, batter, or pastry in solution or in suspension in a liq­ product. uid, by the removal of the liquid.

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SEE OR SEARCH THIS CLASS, SUB- 501 This subclass is indented under subclass 500. CLASS: Processes wherein the dough in its final form is 19+, for the preparation of a hydrated a coiled sheet product. wheat flour system containing Sac­ charomyces cerevesiae involving the SEE OR SEARCH THIS CLASS, SUB- combining of diverse material or the CLASS: use of a permanent additive. 502, for a dough sheeting process. 27, for a method of treating a hydrated wheat flour system containing Sac­ 502 This subclass is indented under subclass 496. charomyces cerevesiae. Processes including or involving the prepara­ tion of dough sheets, or laminated, or folded SEE OR SEARCH CLASS: dough forms. 225, Severing by Tearing or Breaking, subclasses 1+, for a method of tearing SEE OR SEARCH THIS CLASS, SUB- or breaking. CLASS: 275, for a process of laminating dough 497 This subclass is indented under subclass 496. sheets using an extraneous binder, Subject matter involving the treatment of a release agent, or diverse food material cooked product. interposed between dough preforms.

498 This subclass is indented under subclass 496. 503 This subclass is indented under subclass 496. Processes involving the overt incorporation of Processes involving the treatment of a dough extraneous air or other gaseous material into a mass to prepare individual pieces, or to treat a dough material. dough piece so as to slit or to incise.

SEE OR SEARCH THIS CLASS, SUB- 504 This subclass is indented under subclass 496. CLASS: Processes involving the process of associating 312+, for a method of contacting a food dough or batter constituents and physically material with a gas which is other than manipulating them together usually so as to air, carbon dioxide, steam, nitrogen, develop desired characteristics in the dough or the invert gases, or mixtures solely batter mass, and wherein the manipulation is composed of any of these gases. more than a mere mixing operation. 474+, for the incorporation of gases into liq­ uid materials. 505 This subclass is indented under subclass 496. Processes involving the heat treatment of a 499 This subclass is indented under subclass 496. dough, batter, or pastry product (1) in a sub­ Processes involving the preparation of treat­ stantially completely closed container, or (2) ment of a dough or batter product having an utilizing a coated surface in contact with a open ended cavity which is usually annular or food, or (3) utilizing a foraminous surface in ringed shaped in its cooked form. contact with a food material.

500 This subclass is indented under subclass 496. (1) Note. Foraminous includes one or more Processes involving the treatment of dough so openings in a wall portion. as to prepare a dough product which in its final form is coiled or twisted. 506 This subclass is indented under subclass 665. Processes involving the direct contact of exter­ (1) Note. To twist is to unite by winding one nally applied water in any of its physical forms or more strands or filaments around with a food, e.g., steam, superheated steam, itself or around another strand or fila­ etc.. ment. (1) Note. This subclass includes the use of (2) Note. To coil is to wind into a ring or a water to remove material which are not spiral. natural to the food, as well as processes

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of reconstitution, cooking, steaming and 481+, for a process of blanching in the sense blanching. It also includes processes of of removing the outer covering or skin controlling relative humidity and hydrat­ of a plant material. ing operations. 509 This subclass is indented under subclass 506. SEE OR SEARCH THIS CLASS, SUB- Processes wherein water contacts a food mate- CLASS: rial so as to effect a cooking or blanching of the 443+, for the preparation of a dry product food. which may involve the association of food with water, and in particular sub- SEE OR SEARCH THIS CLASS, SUB- classes 455+ for a process directed to CLASS: contacting of a food with an aqueous 431+, for a process of blanching in the sense material. of color removal. 474+, for a method involving gas-liquid 481+, for a process of blanching in the sense contact, and in particular subclass 476 of removing the outer covering or skin for a separation process involving of a plant material. steam as the gas. 510 This subclass is indented under subclass 509. SEE OR SEARCH CLASS: Processes wherein the water is in the form of 134, Cleaning and Liquid Contact With steam. Solids, for a food washing process. 511 This subclass is indented under subclass 506. 507 This subclass is indented under subclass 506. Processes wherein the water is in the form of Processes wherein the material treated is an steam. isolated tissue containing seed or bean mate- rial. 512 This subclass is indented under subclass 665. Processes involving a step of molding, casting, (1) Note. Isolated herein does not include a or shaping of foods into their final desired whole fruit or vegetable which exists in physical form. its natural state and as such still contains its seed nonremoved from the residue of SEE OR SEARCH CLASS: the tissue of the fruit or vegetable, e.g., 264, Plastic and Nonmetallic Article Shap­ potato, orange, beans in pod form, corn ing or Treating: Processes, for pro­ on the cob, etc.. cesses of molding, casting, or plastic shaping not provided for elsewhere. (2) Note. To be classified as a whole seed or bean the endosperm or interior portion 513 This subclass is indented under subclass 512. must exist in essentially the whole form, Processes involving the treatment of flesh from but the seed or bean need not contain a living animal to result in a shaped product. such parts as the husk, skin, bran, or germ portions. 514 This subclass is indented under subclass 512. Processes involving molding, casting, or shap­ 508 This subclass is indented under subclass 507. ing to result in a hollow, tubular, or open ended Processes wherein whole isolated seeds or cavity containing product. beans are contacted with water so as to effect a cooking, blanching, or gelatinizing of the seed SEE OR SEARCH THIS CLASS, SUB- or bean material. CLASS: 390+, for a process of preparing or treating a SEE OR SEARCH THIS CLASS, SUB- food having diverse utility. CLASS: 451, for the preparation of a dry alimentary 431+, for a process of blanching in the sense paste product. of color removing. 499, for a process of preparing or treating a farinaceous dough, batter, or pastry

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product which has an open ended cav­ ity 519 This subclass is indented under subclass 665. Processes involving the treatment of a food to 515 This subclass is indented under subclass 512. purposely mix or agitate, or otherwise to physi­ Processes involving the treatment of a food in cally manipulate, usually so as to develop a an initially liquid state. desired characteristic such as uniformity or homogeneity. 516 This subclass is indented under subclass 512. Processes involving the formation of a shaped SEE OR SEARCH CLASS: food body by forcing a food material through a 516, Colloid Systems and Wetting Agents; confining orifice whereby the cross-sectional Subcombinations Thereof; Processes area of the extruded portion of the final product of Making, Stabilizing, Breaking, or essentially corresponds to the dimensions of Inhibiting, subclasses 9+ for continu­ the orifice. ous liquid phase colloid systems (e.g., foams, emulsions, suspensions, dis­ 517 This subclass is indented under subclass 512. persions) or agents for such systems Processes involving the preparation of a food or making or stabilizing such systems in the shape of a rod, strand, sheet, filament, or or agents, when generically claimed strip. or when there is no hierarchically superior provision in the USPC for the 518 This subclass is indented under subclass 665. specifically claimed art. Processes involving the treatment of a solid food material to reduce the food or a compo­ 520 This subclass is indented under subclass 665. nent thereof in size, or to slit or incise a solid Processes involving the heating of a food or a food material. part thereof to a temperature in excess of nor­ mal ambient room temperature. SEE OR SEARCH THIS CLASS, SUB- CLASS: SEE OR SEARCH THIS CLASS, SUB- 478+, for a process of separating a starting CLASS: material into plural different constitu­ 506+, for a process of contacting a food with ents. water. 524, for a process of raising the tempera­ SEE OR SEARCH CLASS: ture of a product in a cooled state up 83, Cutting, subclasses 13+, for a process to and including normal ambient room of cutting through thicknesses of temperature. dough and paste not involving any molding or plastic flow except that 521 This subclass is indented under subclass 520. which is incidental to the cutting oper­ Processes wherein the heating effects a pas­ ation. teurizing or sterilizing of the food material. 225, Severing by Tearing or Breaking, subclasses 1+, for a method of tearing 522 This subclass is indented under subclass 521. or breaking. Processes wherein the food treated is lacteal in 241, Solid Material Comminution or Disin­ nature. tegration, for processes of severing a solid material into a number of 523 This subclass is indented under subclass 520. smaller solid masses wherein no par­ Processes wherein the heating effects a partial ticular desired shape is imparted to the or complete cooking of the food material. initial solid mass or the resulting smaller solid masses. 524 This subclass is indented under subclass 230. 452, Butchering, appropriate subclasses for Processes involving (1) the lowering of the a cutting, severing, or slitting opera­ temperature of the food material to below tion peculiar to butchering. ambient room temperature, or (2) the treatment of a food material whose temperature is below ambient room temperature.

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SEE OR SEARCH THIS CLASS, SUB- SEE OR SEARCH CLASS: CLASS: 516, Colloid Systems and Wetting Agents; 393, for the treatment of a package whose Subcombinations Thereof; Processes temperature is below 32° F. of Making, Stabilizing, Breaking, or 418+, for a cold storage method other than a Inhibiting, appropriate subclasses for method of storing a solid food in a subject matter relating to: colloid sys­ frozen condition. tems (such as sols*, emulsions, dis­ persions, foams, aerosols, smokes, 530 This subclass is indented under the class defini­ gels, or pastes) or wetting agents tion. Processes for treating butter or a butter (such as leveling, penetrating, or substitute to remove undesirable materials spreading); subcombination composi­ therein to bring the same to a usable condition. tions of colloid systems containing at least an agent specialized and SEE OR SEARCH THIS CLASS, SUB- designed for or peculiar to use in mak­ CLASS: ing or stabilizing colloid systems; 664+, for processes of preparing or treating compositions and subcombination lacteal butter and the substitute there- compositions specialized and for. designed for or peculiar to use in breaking (resolving) or inhibiting col­ 531 This subclass is indented under the class defini­ loid systems; processes of making the tion. Processes involving the compounding, compositions or systems of the class; treating, or preparing food materials which processes of breaking (resolving) or includes either, (1) specified chemical reaction, inhibiting colloid systems; in each (2) the admixture of diverse food materials, or instance, when generically claimed or (3) the use of a permanent additive. Also the when there is no hierarchically supe­ materials, commodities, etc.., produced by said rior provision in the USPC for the processes or other products, per se. specifically claimed art.

(1) Note. With the exception of subclasses 532 This subclass is indented under subclass 531. 561-563, excluded herefrom as being an Products having a material functioning to additive for this subclass, (or as a mate- destroy, control or inhibit undesirable living rial that can cause a chemical reaction by organisms. addition), or as a diverse food material, are water, carbon dioxide, nitrogen, the SEE OR SEARCH THIS CLASS, SUB- inert gases, or mixtures solely composed CLASS: of these materials. 321+, for processes, involving the use of a biocide or biostat. (2) Note. A process for preparing a mixture containing constituents derived from SEE OR SEARCH CLASS: species of the same genus or plant or ani­ 424, Drug, Bio-Affecting and Body Treat­ mal is considered a mixture proper for ing Compositions, for a biocide in this subclass. In this regard a mixture of combination with a food wherein the Rome or Delicious apples or a mixture food acts as a carrier for the biocide or of milks derived from different species biostat, or a biocide or biostat, per se, of cows would be proper herein. or the mere application of a biocide or biostat to food. SEE OR SEARCH THIS CLASS, SUB- CLASS: 533 This subclass is indented under subclass 531. 388, for a process of combining same spe­ Subject matter involving the reaction of two or cies food materials or wherein the dis­ more materials of known or unknown chemical closure is silent as to the derivation of constitution to obtain a flavor or unknown or the food. unidentified chemical constitution, products of such reaction, and mixture of such reaction

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products with materials proper for this Class, 426, e.g., food, carrier, etc.. 538 This subclass is indented under subclass 534. Subject matter wherein the organic material 534 This subclass is indented under subclass 531. consists of closed carbon chains in which the Subject matter involving the association of a ring members are all carbon. food product with an organic material of known chemical structure and which either fla­ 539 This subclass is indented under subclass 531. vors the food or improves its flavor. Products involving a food composition or addi­ tive therefor containing a decolorizing agent. (1) Note. This subclass includes odor improvers. (1) Note. A food composition where the decolorizing agent is in a reacted state, (2) Note. Not included within the confines e.g., a bleached food. of this subclass are the ordinary food acidulants, i.e., citric, adipic, fumaric, SEE OR SEARCH THIS CLASS, SUB- malic, and tartaric acids; sugars and car­ CLASS: bohydrates, organic artificial sweeten­ 253+, for processes involving bleaching. ing agents of known chemical structure; and mono sodium glutamate (MSG). 540 This subclass is indented under subclass 531. Compositions containing any of the Products involving a food composition or addi­ above are classified below in the sched­ tive therefor containing a named dye or pig­ ule on some other basis. ment.

SEE OR SEARCH THIS CLASS, SUB- (1) Note. A food composition containing CLASS: two or more additives which will react or 548, for noncarbohydrate sweeteners. later react with each other to form a dye 590+, for beverage or beverage concen­ or pigment is proper in this subclass. trated. 600, for hop derived ingredient. SEE OR SEARCH THIS CLASS, SUB- 638, for plant material in the form of a CLASS: spice, herb, or condiments thereof. 250, for process of dyeing or pigmenting 650, for flavor, flavor adjunct, acidulent or food material. condiment. 658, for carbohydrate 652, for additives for meat products which materials. react with meat pigments to give desired colored results. 535 This subclass is indented under subclass 534. Subject matter wherein the organic material 541 This subclass is indented under subclass 531. contains a sulfur atom. Subject matter involving the association of a food with a compound or composition which 536 This subclass is indented under subclass 534. preserves or protects the food against deteriora­ Subject matter the organic material contains a tion due to the presence of air or oxygen. ring structure containing dissimilar composed of carbon atoms and one or more other atoms. (1) Note. Placement of a patent herein requires (1) A claim which recites the SEE OR SEARCH THIS CLASS, SUB- added material to be an antioxidant or CLASS: that the food material is subject to oxida­ 535, for sulfur containing heterocyclic tion, or (2) disclosure that the added compound. material functions as an antioxidant.

537 This subclass is indented under subclass 536. (2) Note. A synergist or potentiator for an Subject matter wherein the ring structure con­ antioxidant is considered to be an active tains a nitrogen atom. ingredient for this subclass.

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SEE OR SEARCH CLASS: (1) Note. Noncarbohydrate sweeteners and 252, Compositions, subclasses 397+, for mixed with a carbohydrate e.g., cycla­ compositions specialized and mate with lactose, in proper subject mat­ designed for use as antioxidants. ter for this class. 554, Organic Compounds, for the subject matter of that class in association with SEE OR SEARCH THIS CLASS, SUB- a preservative, particularly sub- CLASS: classes 2+, for a fat or oil with a pre­ 658+, for a sweetener involving a sugar or servative. carbohydrate containing material. 585, Chemistry of Hydrocarbon Com­ pounds, subclasses 1+ for a hydrocar­ SEE OR SEARCH CLASS: bon mixed with a preservative, e.g., 127, Sugar, Starch, and Carbohydrates, an olefin polymerization retarder, etc.. subclasses 29 through 23 , for sweet­ ening compositions composed solely 542 This subclass is indented under subclass 541. of sugars or carbohydrates. Subject matter wherein the antioxidant active material or at least one of a mixture of active 549 This subclass is indented under subclass 531. antioxidant is a plant or animal material of Subject matter wherein the basic ingredient is undetermined chemical structure. amylum (i.e., a carbohydrate made from plant cells, seeds, tubers and other plants e.g., rice, 543 This subclass is indented under subclass 542. corn, wheat, potatoes, and many vegetables) Subject matter wherein the material is derived and in the form of a pourable mixture, a soft from edible grain of the gramineous plants. pasty mass, a finished baked product or any variations of any of the named forms. 544 This subclass is indented under subclass 541. Subject matter wherein the antioxidant or at SEE OR SEARCH THIS CLASS, SUB- least one of a mixture of active antioxidants is CLASS: an organic chemical compound of known 496+, for other processes of treating or pre- chemical structure. paring a farinaceous dough, batter, or pastry product,e.g., pie, etc.. 545 This subclass is indented under subclass 544. Subject matter wherein the active antioxidant 550 This subclass is indented under subclass 549. compound contains a ring structure which is Subject matter wherein the base material is solely composed of carbon atoms and at least derived from material other than edible grain one atom of sulfur, nitrogen, oxygen, selenium, form gramineous plants. or tellurium and the salts thereof. 551 This subclass is indented under subclass 549. 546 This subclass is indented under subclass 544. Subject matter containing chemical agents Subject matter which contains as an active anti- which under conditions of use will produce a oxidant a known organic compound which is gas. solely composed of the atoms of carbon, hydrogen, and oxygen. 552 This subclass is indented under subclass 551. Subject matter wherein the product produced at 547 This subclass is indented under subclass 544. some stage of its manufacture was or capable Subject matter wherein the organic antioxidant of being in a pourable form. contains at least one phosphorus or sulfur atom. 553 This subclass is indented under subclass 552. Subject matter wherein the batter product con­ 548 This subclass is indented under subclass 531. tains fats or oils of the fatty acid type, e.g., lard, Subject matter , involving compositions which etc.. do not have carbohydrate base and add a sweet taste to the food material or a food material (1) Note. The recitation of a “shortening”, containing same. absent a specific statement to the con-

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trary, will be regarded to be a triglycer­ dic material. 564 This subclass is indented under subclass 531. Subject matter involving liquid compositions 554 This subclass is indented under subclass 553. which are gasified or are to be gasified with air Subject matter wherein the product mixture is or any other gas so as to form a foam. substantially free of moisture. (1) Note. A true foam is a two-phase system 555 This subclass is indented under subclass 549. composed of gas or vapor as the dis­ Subject matter wherein the product mixture is persed phase and a liquid as the continu­ substantially free of moisture. ous phase. For purposes of this subclass the noncontinuous phase can also con­ 556 This subclass is indented under subclass 549. tain a solid in addition to the gas. Subject matter made of paste of the pie crust type, etc.. (2) Note. Materials which are liquid at ambient temperature but which attain a 557 This subclass is indented under subclass 549. different physical state upon temperature Subject matter involving nonready to eat starch fluctuation are regarded as liquids for containing dough paste products which are put this subclass. An example of this is ice in a consumable form by cooking in a aqueous cream which is a liquid at ambient tem­ medium etc.. perature.

558 This subclass is indented under subclass 549. (3) Note. Liquid compositions which are Subject matter containing egg material usually described as being whippable, beatable, from domesticated fowl. aeratable, fluffable, or which have already been whipped, beaten, aerated, 559 This subclass is indented under subclass 549. or fluffed are proper herein. Included Subject matter which is in an expanded state. within this subclass are meringues, souf­ fles, chiffons and marshmallow. 560 This subclass is indented under subclass 549. Subject matter wherein the product is in the (4) Note. To be classified herein there must form of a flake, chip, filament, sheet or pellet. be a specific intent to have incorporated or to incorporate a gas into a liquid to 561 This subclass is indented under subclass 531. form a foam. Products made by mere Subject matter involving a product in the form mixing of a liquid with air or any gas of a gaseous mixture or gas generating agent. with no intent to incorporate a gas therein but merely to homogenize the SEE OR SEARCH THIS CLASS, SUB- liquid or to treat the liquid by contact CLASS: with the gas are not proper for this sub- 61+, for dormant or active fermenting com­ class, and have been classified below, on positions which liberate a gas as the some other basis. result of a fermentation reaction. (5) Note. A dry composition wherein water 562 This subclass is indented under subclass 561. or lacteal fluid or other aqueous fluid Subject matter consisting of materials having must be added so as to solubilize the dry reactant components which contacted with composition and thereby prepare a liquid water or other liquid react to form a gas. which can exist as the continuous phase of a foam is proper herein. 563 This subclass is indented under subclass 562. Subject matter wherein at least one component SEE OR SEARCH CLASS: contains a phosphorus atom. 516, Colloid Systems and Wetting Agents; Subcombinations Thereof; Processes of Making, Stabilizing, Breaking, or Inhibiting, subclasses 10+ for foam colloid systems or agents for such sys-

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tems or making or stabilizing such systems or agents, when generically SEE OR SEARCH CLASS: claimed or when there is no hierarchi­ 516, Colloid Systems and Wetting Agents; cally superior provision in the USPC Subcombinations Thereof; Processes for the specifically claimed art. of Making, Stabilizing, Breaking, or Inhibiting, subclasses 10+ for foam 565 This subclass is indented under subclass 564. colloid systems or agents for such sys­ Subject matter involving products which are in tems or making or stabilizing such a frozen state or which are intended to be fro­ systems or agents, when generically zen. claimed or when there is no hierarchi­ cally superior provision in the USPC (1) Note. Ice cream, per se, or ice cream for the specifically claimed art. mix is considered proper herein even when the claim is devoid of stating 568 This subclass is indented under subclass 564. foaming or aerating. Subject matter wherein the composition con­ tains an ingredient derived from a poultry or SEE OR SEARCH CLASS: fowl egg. 516, Colloid Systems and Wetting Agents; Subcombinations Thereof; Processes SEE OR SEARCH CLASS: of Making, Stabilizing, Breaking, or 516, Colloid Systems and Wetting Agents; Inhibiting, subclasses 10+ for foam Subcombinations Thereof; Processes colloid systems or agents for such sys­ of Making, Stabilizing, Breaking, or tems or making or stabilizing such Inhibiting, subclasses 10+ for foam systems or agents, when generically colloid systems or agents for such sys­ claimed or when there is no hierarchi­ tems or making or stabilizing such cally superior provision in the USPC systems or agents, when generically for the specifically claimed art. claimed or when there is no hierarchi­ cally superior provision in the USPC 566 This subclass is indented under subclass 565. for the specifically claimed art. Subject matter wherein the material contains a carboxylic acid ester other than a triglyceridic, 569 This subclass is indented under subclass 564. e.g., monogly cerides, polyglycerol ester of Subject matter involving a beverage which has fatty acids, etc.., and usually functioning as an a desired foam characteristic. emulsifier. (1) Note. Most of the patents herein involve SEE OR SEARCH CLASS: the stabilization of the foam of an alco­ 516, Colloid Systems and Wetting Agents; holic beverage. Subcombinations Thereof; Processes of Making, Stabilizing, Breaking, or SEE OR SEARCH CLASS: Inhibiting, subclasses 10+ for foam 516, Colloid Systems and Wetting Agents; colloid systems or agents for such sys­ Subcombinations Thereof; Processes tems or making or stabilizing such of Making, Stabilizing, Breaking, or systems or agents, when generically Inhibiting, subclasses 10+ for foam claimed or when there is no hierarchi­ colloid systems or agents for such sys­ cally superior provision in the USPC tems or making or stabilizing such for the specifically claimed art. systems or agents, when generically claimed or when there is no hierarchi­ 567 This subclass is indented under subclass 565. cally superior provision in the USPC Subject matter wherein the material contains a for the specifically claimed art. carbohydrate other than sugar, e.g., starch, gum, etc. 570 This subclass is indented under subclass 564. Subject matter involving a composition of a dairy cream or topping, e.g., dried emulsion, etc..

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of Making, Stabilizing, Breaking, or SEE OR SEARCH THIS CLASS, SUB- Inhibiting, subclasses 10+ for foam CLASS: colloid systems or agents for such sys­ 98, dried emulsions wherein a fat is tems or making or stabilizing such encapsulated with a solid material, systems or agents, when generically e.g., milk solids, gelatin, carbohy­ claimed or when there is no hierarchi­ drates, etc. cally superior provision in the USPC for the specifically claimed art. SEE OR SEARCH CLASS: 516, Colloid Systems and Wetting Agents; 573 This subclass is indented under subclass 531. Subcombinations Thereof; Processes Subject matter involving gellable mixes and of Making, Stabilizing, Breaking, or the resulting gel. Inhibiting, subclasses 10+ for foam colloid systems or agents for such sys­ (1) Note. Compositions within the purview tems or making or stabilizing such of the term “gel” are puddings, custards, systems or agents, when generically jams, jellies, and marmalades. claimed or when there is no hierarchi­ cally superior provision in the USPC (2) Note. Classification in this subclass is for the specifically claimed art. on the base of (1) a claim to a gelled or gellable product, or (2) a teaching in the 571 This subclass is indented under subclass 564. disclosure that the composition is a gel­ Subject matter wherein the material is a marsh- lable material. The gellable material, mallow or composition having a light delicate however, must be in a state where only texture usually achieved by adding a whipped the gelling need occur or where an aque­ agent. ous fluid, such as fruit juice, a water solution of sugar or water per se, must be SEE OR SEARCH CLASS: added in order to form a gelled product. 516, Colloid Systems and Wetting Agents; Subcombinations Thereof; Processes SEE OR SEARCH CLASS: of Making, Stabilizing, Breaking, or 516, Colloid Systems and Wetting Agents; Inhibiting, subclasses 10+ for foam Subcombinations Thereof; Processes colloid systems or agents for such sys­ of Making, Stabilizing, Breaking, or tems or making or stabilizing such Inhibiting, subclasses 98+ for colloid systems or agents, when generically systems of continuous or semicontin­ claimed or when there is no hierarchi­ uous solid phase with discontinuous cally superior provision in the USPC liquid phase (gels, pastes, flocs, coag­ for the specifically claimed art. ulates) or agents for such systems or making or stabilizing such systems or 572 This subclass is indented under subclass 564. agents, when generically claimed or Subject matter which include cream filler, fon­ when there is no hierarchically supe­ dant, icing, and confections. rior provision in the USPC for the specifically claimed art. (1) Note. Cream fillers are generally a mix­ ture of a predominate amount of fat and 574 This subclass is indented under subclass 573. sugar and may include milk, nuts, etc.. Subject matter wherein the gel is or contains meat, meat extract or a meat analog, i.e., simu­ SEE OR SEARCH THIS CLASS, SUB- lated. CLASS: 660, for confection material which is not SEE OR SEARCH THIS CLASS, SUB- aerated or foamed. CLASS: 802, for cross-reference art collection of SEE OR SEARCH CLASS: simulated animal flesh. 516, Colloid Systems and Wetting Agents; Subcombinations Thereof; Processes

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575 This subclass is indented under subclass 573. SEE OR SEARCH THIS CLASS, SUB- Subject matter originating from any of the CLASS: plants (e.g., algin, irish moss, carrageenan, 36+, for the preparation or treatment of agar, etc., and derivatives thereof, which grow cheese products involving fermenta­ in water, e.g., sea, ocean, etc.. tion.

576 This subclass is indented under subclass 573. 583 This subclass is indented under subclass 580. Subject matter wherein the gellable ingredient Subject matter wherein the lacteal derived is gelatin or a derivative thereof. material is in the form of usually fluid frac­ tions, i.e., buttermilk, yogurt, sour-cream, 577 This subclass is indented under subclass 573. whey, etc.. However, they may be in a semi- Subject matter wherein the gellable ingredient solid state or dry. is pectin or derivative thereof. 584 This subclass is indented under subclass 580. (1) Note. Subject matter containing a natu­ Subject matter wherein the lacteal material ral fruit gel or a gel containing natural contains (1) a preparation of the seeds of cocoa fruit is proper subject matter for this sub- in any of its forms or (2) a taste imparting class. agent and is intended to be used for drinking purposes. 578 This subclass is indented under subclass 573. Subject matter wherein the gelling agent is a 585 This subclass is indented under subclass 580. starch or a derivative thereof. Subject matter wherein the lacteal material contains a fat triglyceridic fat or oil other than 579 This subclass is indented under subclass 578. that derived from an lacteal source. Subject matter wherein the composition is a pudding. 586 This subclass is indented under subclass 580. Subject matter wherein the lacteal material is in 580 This subclass is indented under subclass 531. the form of cream or butterfat. Subject matter wherein the basic ingredient is milk in any of its forms other than butter sub­ 587 This subclass is indented under subclass 580. stitute in an emulsion form. Subject matter involving milk which has a sub­ stantial amount of water removed therefrom, (1) Note. Lactose and casein are regarded as but is still in a liquid form. lacteal material in the absence of any disclosure to the contrary. 588 This subclass is indented under subclass 580. Subject matter wherein the lacteal product is SEE OR SEARCH THIS CLASS, SUB- milk in dry powdered form. CLASS: 603+, for butter substitute in the emulsion 589 This subclass is indented under subclass 531. form. Subject matter wherein the product is (1) usu­ ally a liquid (or intended to be liquid) food 581 This subclass is indented under subclass 580. made from protein or vegetable stock along Subject matter involving butter made from a with other ingredients by boiling, (2) a usually lacteal source. liquid or soft material eaten as a relish or appe­ tizing accompaniment to food, (3) the fat and 582 This subclass is indented under subclass 580. juices that drip from meat and usually thick­ Subject matter wherein the lacteal derived ened, and (4) the starting material for a food. material is a cheese in any of its forms. 590 This subclass is indented under subclass 531. Subject matter involving liquid intended to be drunk or a concentrate which upon the addition of an aqueous material forms a liquid intended to be drunk.

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shrub Thea sinensis or a material which is sim­ (1) Note. The materials generally herein are ilar to the same in one or more characteristics. those that are prepared by the addition of a fluid such as water which either dis­ 598 This subclass is indented under subclass 590. solves a solid or dilutes a liquid. An Subject matter wherein the beverage material is exception to this is coffee or tea or other derived from seed, bean, or nut material, e.g., beverage material wherein the steeped soybean milk. product is not completely dissolved so that a solid residue is remains. 599 This subclass is indented under subclass 590. Subject matter wherein the beverage material is SEE OR SEARCH THIS CLASS, SUB- the juice from a fruit or vegetable source. CLASS: 569, for beverages which form a foam. (1) Note. Flavored beverages e.g., lemon­ 580, for lacteal containing beverages. ade, fruit drink, etc.. are not proper sub­ ject matter for this subclass. 591 This subclass is indented under subclass 590. Subject matter wherein the product is substan­ 600 This subclass is indented under subclass 531. tially free of moisture and will produce effer­ Subject matter wherein the material or material vescence when it is contacted with an aqueous derived therefrom is made from the plant of the liquid. genus humulus. Also included is the hopping of wort. 592 This subclass is indented under subclass 590. Subject matter wherein the product contains 601 This subclass is indented under subclass 531. ethyl alcohol. Subject matter wherein the basic ingredient is an isolated fatty acid triester glycerol. 593 This subclass is indented under subclass 590. Subject matter wherein the beverage material (1) Note. A fat or oil unqualified as to contains a preparation derived from of the chemical constitution is considered seeds of cocoa in any of its form. proper subject matter for this and indented subclasses. 594 This subclass is indented under subclass 590. Subject matter wherein the beverage or bever­ SEE OR SEARCH THIS CLASS, SUB- age concentrate is made from the seeds of the CLASS: coffee plant or a material which imitates the 651, for essential oil compositions used as same. flavors.

595 This subclass is indented under subclass 594. SEE OR SEARCH CLASS: Subject matter wherein the coffee is (1) whole 260, Chemistry of Carbon Compounds, or ground form or (2) has a additive combined appropriate subclasses for glyceridic therewith. fat or oil derived from a single source even if claimed as having a food util­ SEE OR SEARCH THIS CLASS, SUB- ity. CLASS: 427+, and 432+, for extractive treatment of 602 This subclass is indented under subclass 601. coffee. Subject matter wherein the composition exists in at least two phases one of which is a water 596 This subclass is indented under subclass 594. containing phase and the other is fat or oil Subject matter wherein the beverage material is phase or combinations thereof. similar to in one or more characteristics and is used in place of coffee. SEE OR SEARCH CLASS: 516, Colloid Systems and Wetting Agents; 597 This subclass is indented under subclass 590. Subcombinations Thereof; Processes Subject matter wherein the beverage or bever­ age concentrate is made from the leaves of the

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of Making, Stabilizing, Breaking, or cally superior provision in the USPC Inhibiting, subclasses 53+ for colloid for the specifically claimed art. systems of aqueous continuous phase with discontinuous phase primarily 605 This subclass is indented under subclass 602. organic liquid or agents for such sys­ Subject matter contain material derived from tems or making or stabilizing such the egg of domesticated fowl. systems or agents, when generically claimed or when there is no hierarchi­ SEE OR SEARCH CLASS: cally superior provision in the USPC 516, Colloid Systems and Wetting Agents; for the specifically claimed art. Subcombinations Thereof; Processes of Making, Stabilizing, Breaking, or 603 This subclass is indented under subclass 602. Inhibiting, subclasses 53+ for colloid Subject matter wherein the emulsion simulates systems of aqueous continuous phase one or more characteristics of butter. with discontinuous phase primarily organic liquid or agents for such sys­ SEE OR SEARCH THIS CLASS, SUB- tems or making or stabilizing such CLASS: systems or agents, when generically 663, for nonadditive treatment of preparing claimed or when there is no hierarchi­ a butter substitute. cally superior provision in the USPC for the specifically claimed art. SEE OR SEARCH CLASS: 516, Colloid Systems and Wetting Agents; 606 This subclass is indented under subclass 601. Subcombinations Thereof; Processes Subject matter which is formulated to be in a of Making, Stabilizing, Breaking, or flowable, e.g., pumpable, condition utilizing a Inhibiting, subclasses 53+ for colloid triglycerdic portion which is solid at room tem­ systems of aqueous continuous phase perature. with discontinuous phase primarily organic liquid or agents for such sys­ SEE OR SEARCH THIS CLASS, SUB- tems or making or stabilizing such CLASS: systems or agents, when generically 612, for liquid shortening containing a car­ claimed or when there is no hierarchi­ boxylic ester other than a fat or oil. cally superior provision in the USPC for the specifically claimed art. 607 This subclass is indented under subclass 601. Subject matter wherein two or more different 604 This subclass is indented under subclass 603. fats or oils having no other additives are formu­ Subject matter wherein the formulation lated into a composition. includes an organic ester compound other than a fat or oil, i.e., triglycerdic ester with a fatty 608 This subclass is indented under subclass 601. acid. Subject matter wherein the animal derived fat or oil is the sole triglyceride(s). (1) Note. Included herein are organophos­ phatides such as lecithin. 609 This subclass is indented under subclass 601. Subject matter involving fats and oils which SEE OR SEARCH CLASS: are in (1) ground, comminuted or powdered 516, Colloid Systems and Wetting Agents; form or (2) the fat or oil is formulated to func­ Subcombinations Thereof; Processes tion to diminish adhesion of a food material. of Making, Stabilizing, Breaking, or Inhibiting, subclasses 53+ for colloid SEE OR SEARCH THIS CLASS, SUB- systems of aqueous continuous phase CLASS: with discontinuous phase primarily 98, for encapsulated shortening product. organic liquid or agents for such sys­ 570, for dried topping mixes. tems or making or stabilizing such systems or agents, when generically claimed or when there is no hierarchi­

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610 This subclass is indented under subclass 701. 618 This subclass is indented under subclass 615. Subject matter wherein a preservative e.g., Subject matter wherein the basic ingredient is crystallization inhibitor, etc.., is ingredient in made from edible grain from gramineous the fat or oil. plants.

SEE OR SEARCH THIS CLASS, SUB- 619 This subclass is indented under subclass 618. CLASS: Subject matter wherein the cereal material is 321+, for processes of preserving fats and designed to be eaten as or with a breakfast type oils by contacting with a chemical meal. additive other than anti-oxygen type. 541, for other preservatives for fats and 620 This subclass is indented under subclass 619. oils. Subject matter wherein the cereal material requires little or no preparation for eating and 611 This subclass is indented under subclass 601. does not require a cooking step. Subject matter wherein the formulation includes an organic ester compound other than 621 This subclass is indented under subclass 620. a fat or oil, i.e., a triglyceridic ester with fatty Subject matter wherein the product is in the acids. form of a flake or is in an expanded state.

612 This subclass is indented under subclass 611. 622 This subclass is indented under subclass 618. Subject matter wherein the composition is Subject matter wherein the cereal material is flowable at room temperature. comminuted and is in powdery form, e.g., meal, flour, bran, farina, grits, groats, etc.. 613 This subclass is indented under subclass 601. Subject matter wherein the fat or oil is formu­ 623 This subclass is indented under subclass 618. lated with a sugar or flavor or a lacteal material Subject matter involving a feed formula for or an egg material. animals other than man.

614 This subclass is indented under subclass 531. 624 This subclass is indented under subclass 623. Subject matter wherein the basic ingredient of Subject matter wherein the feed is derived from the product consists of eggs, from a domesti­ a distiller’s or brewer’s residue. cated fowl. 625 This subclass is indented under subclass 618. 615 This subclass is indented under subclass 531. Subject matter wherein the material is either Subject matter wherein the basic ingredient is flaked or in an expanded state. derived from plant material in any of its forms. 626 This subclass is indented under subclass 618. SEE OR SEARCH THIS CLASS, SUB- Subject matter involving the treatment of the CLASS: material with either an acid or base. 655, for extracts including those of plants. 627 This subclass is indented under subclass 618. 616 This subclass is indented under subclass 615. Subject matter drawn to products which are Subject matter wherein the plant material is prepared from a single source and does not derived from the genus citrus. contain extraneous material from any other source. 617 This subclass is indented under subclass 615. Subject matter wherein the plant material is (1) Note. The product may be in a modified derived from the meat of seed from the coconut form as by chemical reaction or selective palm tree. type treatment. The sole requirement herein is that no additional material has been added to affect or modify the natu­ ral constituents. Excluded as being an additional material is air, CO2 in any of

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its forms, the inert gases, water in any of its forms, or mixtures of any of the 637 This subclass is indented under subclass 615. above. Subject matter involving material derived from an edible tuber, i.e., white potato, sweet potato 628 This subclass is indented under subclass 615. and yam. Subject matter directed to vegetable material in a cream form, e.g., creamed style corn, etc.. 638 This subclass is indented under subclass 615. Subject matter involving material used prima­ 629 This subclass is indented under subclass 615. rily to flavor or relish a food. Subject matter wherein the plant material is derived from the edible seeds of various legu­ 639 This subclass is indented under subclass 615. minous plants or the edible kernel or meat of Subject matter wherein sugar in any of its seeds usually enclosed in a woody or leathery forms is added to the material. shell. 640 This subclass is indented under subclass 615. 630 This subclass is indented under subclass 629. Subject matter which is substantially free of Subject matter involving a feed formulated for moisture. an animal other than man. (1) Note. Included herein are the commonly 631 This subclass is indented under subclass 629. identified dried foods, e.g., raisins, dried Subject matter involving a preparation from the fruit, etc.. seeds of cocoa in any of its forms. 641 This subclass is indented under subclass 531. 632 This subclass is indented under subclass 629. Subject matter wherein the material is derived Subject matter involving the edible kernel or from animals. meat from a woody or leathery shell. Although a legume because of its name peanut is SEE OR SEARCH THIS CLASS, SUB- included herein. CLASS: 655, for extract and 657 for protein made SEE OR SEARCH THIS CLASS, SUB- from animal material. CLASS: 634, for plant material consisting of 642 This subclass is indented under subclass 641. legumes. Subject matter wherein a covering is placed over the meat to effect some treatment other 633 This subclass is indented under subclass 632. than packaging. Subject matter wherein the nut material is dis­ rupted and spreadable. 643 This subclass is indented under subclass 641. Subject matter wherein the material is derived 634 This subclass is indented under subclass 629. from aquatic animals. Subject matter involving the pod or seed from the family leguminusae, e.g., soybeans, etc.. 644 This subclass is indented under subclass 641. Subject matter wherein the material is derived SEE OR SEARCH THIS CLASS, SUB- from domestic fowl. CLASS: 632+, for peanut material. 645 This subclass is indented under subclass 641. Subject matter wherein the material is derived 635 This subclass is indented under subclass 615. from a single animal specie. Subject matter directed to feed for animals other than man. 646 This subclass is indented under subclass 641. Subject matter wherein the material is reduced 636 This subclass is indented under subclass 635. to small particles. Subject matter wherein the feed is derived from grass material or straw.

December 2000 Edition December 2000 CLASSIFICATION DEFINITIONS 426 - 75

647 This subclass is indented under subclass 641. (1) Note. This subclass provides for essen­ Subject matter wherein the material contains tial oils which are claimed, disclosed or blood. which historically have been used as fla­ voring agents, even when they have been 648 This subclass is indented under subclass 531. derived from a single source. For exam­ Subject matter which involves products which ple, citrus oils are classified here rather are normally added to a food to fortify the food than in the 532-570 Series of Classes or to impart thereto a desired effect in main­ even though the patent does not disclose taining, sustaining, or increasing the normal their use as a flavoring agent. well-being of an animal or human. 652 This subclass is indented under subclass 531. SEE OR SEARCH THIS CLASS, SUB- Subject matter specific to a product used as an CLASS: additive for meat, poultry, or seafood. 72+, for a food containing vitamins or derivatives thereof for fortification. 653 This subclass is indented under subclass 531. 74, for a food containing plural inorganic Subject matter specific to products intended to minerals or elements for fortification. be used in a batter, dough or baked goods.

649 This subclass is indented under subclass 648. 654 This subclass is indented under subclass 531. Subject matter directed to table salt type mate- Subject matter involving a material which rial or material used in place thereof. functions as a stabilizer, preservative or emulisifier other than organo-phosphatides. 650 This subclass is indented under subclass 531. Subject matter involving a composition in dry SEE OR SEARCH THIS CLASS, SUB- or liquid form adapted to be used as a season­ CLASS: ing, flavoring, acidulant, condiment or flavor 321+, for use of biocidal and other preserva­ enhancer. tive agent. 532, for products containing a biocide or SEE OR SEARCH THIS CLASS, SUB- biostal. CLASS: 541+, for antioxidant compositions and use 533, for reaction flavors. thereof. 534+, for flavor improvers of known organic 610, for fats and oils having defined pre­ constitutions and note exclusion servative other than antioxidant. thereunder. 662, for organophosphatides. 649, for salt and salt substitutes. SEE OR SEARCH CLASS: SEE OR SEARCH CLASS: 424, Drug, Bio-Affecting and Body Com­ 512, Perfume Compositions, subclasses 1 positions, appropriate subclasses for through 27 for perfume composi­ biocidal compositions. tions. 516, Colloid Systems and Wetting Agents; 532, through 570, Organic Compounds, Subcombinations Thereof; Processes series of classes, for organic com­ of Making, Stabilizing, Breaking, or pounds which may function as flavor­ Inhibiting, subclasses 9+ for continu­ ing agents. However, plant extracts ous liquid phase colloid systems (e.g., and essential oils which historically foams, emulsions, suspensions, dis­ have been used for flavoring are not persions) or agents for such systems provided for in the Series, even when (e.g., emulsifiers) or making or stabi­ derived from a single source, but are lizing such systems or agents, when classified in this Class, i.e., 426. generically claimed or when there is no hierarchically superior provision in 651 This subclass is indented under subclass 650. the USPC for the specifically claimed Subject matter involving an oleoresin or essen­ art. tial oil.

December 2000 Edition 426 - 76 CLASSIFICATION DEFINITIONS December 2000

659, for candy in form of a fudge. 655 This subclass is indented under subclass 531. Subject matter involving a material which has 661 This subclass is indented under subclass 658. been separated from plant or animal matter by Subject matter wherein the carbohydrate is in distillation, treatment with solvents, etc.., and the form of a starch. is other than a protein, carbohydrate or organo­ phosphatide. 662 This subclass is indented under subclass 531. Subject matter wherein the product contains a SEE OR SEARCH THIS CLASS, SUB- phosphorous atom in its organic chemical CLASS: makeup, e.g., lecithin, cephalin, etc.. 425+, for a nonadditive process of extract­ ing. 663 This subclass is indented under the class defini­ tion. Subject matter for making or performing 656 This subclass is indented under subclass 531. nonaddition treatment of butter or the substi­ Subject matter directed to food material con­ tute therefor. taining an isolated or separated protein or a peptide an amino acid. SEE OR SEARCH THIS CLASS, SUB- CLASS: (1) Note. Hydrolized proteins are proper 581, for butter products and methods for subject matter for this subclass. preparing butter compositions involv­ ing additives. 657 This subclass is indented under subclass 656. 603+, for butter substitutes and process of Subject matter wherein the source of the mate- preparing same. rial is animal of all kinds. 664 This subclass is indented under subclass 663. 658 This subclass is indented under subclass 531. Subject matter , wherein the product treated is Subject matter wherein the product contains lacteal butter. carbohydrate or a derivative of the same. 665 This subclass is indented under the class defini­ SEE OR SEARCH CLASS: tion. Process of preparing or treating subject 127, Sugar, Starch, and Carbohydrates, for matter of this class. carbohydrates of that class and for mixtures composed solely carbohy­ CROSS-REFERENCE ART COLLECTIONS drates of that class, e.g., sugars, even for food purposes. The following subclasses are collections of published 536, Organic Compounds, subclasses disclosure pertaining to various aspects of the food art 1.11+, for a carbohydrate prepared by which aspects do not form an appropriate base for sub- a synthesis other than hydrolytic con- class classification in the classification schedule. Dis­ version of a carbohydrate. closures are placed herein for value as a search aid and in no instance do they represent the entire extent of the 659 This subclass is indented under subclass 658. prior art. Subject matter wherein the carbohydrate usu­ ally is sugar and is used for toppings, candy, 800 Food products which are specifically designed etc.. for elderly or aged persons.

660 This subclass is indented under subclass 658. 801 Food products which are specifically designed Subject matter wherein the carbohydrate is in for infants or persons of young age. the form of a confection, e.g., sweet material candy, etc.. 802 Food products which simulate animal flesh.

SEE OR SEARCH THIS CLASS, SUB- SEE OR SEARCH THIS CLASS, SUB- CLASS: CLASS: 564+, for confection of the foam type. 104, for a three-dimensional product which 573, for confections of the gel type. simulates animal flesh.

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803 Food products which simulate a fruit or vegeta­ ble.

SEE OR SEARCH THIS CLASS, SUB- CLASS: 104, for a three-dimensional product which simulates a fruit or vegetable.

804 Food products which are specifically designed (1) to have a low caloric intake, (2) which are low in sodium intake, or (3) which are prepared so to preclude an allergic reaction by a living body upon oral ingestion.

805 Food products which are specifically designed for household pets, i.e., dogs, cats, birds, or fish.

806 Food products which contain a salt or mineral substitute.

SEE OR SEARCH THIS CLASS, SUB- CLASS: 74, for a food containing two or more minerals or elements for fortification. 218+, for a nutritional or dietetic supple­ ment.

807 Food products which are specifically designed to feed a fowl or ruminant.

808 Food products which contain a starch as a pri­ mary ingredient and which are known as a “snack type food”.

809 Food processes which include steps of harvest­ ing, planting, cultivating, growing or other agricultural or other treatments which are not normally considered as food processing or per­ fecting operations proper for this class.

810 Food products which are usually designed to be consumed in small quantities and which con­ tain for their small volume or mass more than the expected amounts of either vitamins, min­ erals, or high caloric ingredients.

811 Processes in preparing a food which involve materials which facilitate the release of food product either from another food or from an inedible material.

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December 2000 Edition